Manhattan Vegetable And Clam Chowder
|Uncooked bacon slices||3 , diced|
|Celery||2⁄3 Cup (10.67 tbs), diced|
|Onion||2⁄3 Cup (10.67 tbs), diced|
|Potatoes||2 Small, diced|
|Tomato juice||2 Cup (32 tbs)|
|Clams||1 Can (10 oz) (Undrained)|
|Clam juice||1 Bottle (1 l)|
|Light cream||1⁄2 Cup (8 tbs)|
|Tomatoes||3 Medium, diced|
|Dill weed||1⁄2 Teaspoon|
|Frozen clams||8 (In Shell)|
In glass bowl, cook diced bacon on high (9) for 3 minutes or until cooked.
Add butter, cook on high (9) for 1 minute or until butter is melted.
Add celery, onion and potatoes.
Cover, cook on high (9) for 4 minutes or until vegetables are tender, stirring once during cooking.
Add remaining ingredients and cook on roast (7) for 20 minutes for flavors to combine.
Stir 3 times during cooking.
Add frozen clams during last 5 minutes of cooking Discard any that have not opened after cooking.