Manhattan Clam Chowder

• 1 pint shucked clam (or 1 pint two 6 1/2 oz cans minced clams)
• 3 slices bacon, chopped
• 1 cup celery, chopped
• 1 cup golden onion, chopped
• 16 ounces stewed tomatoes
• 2 medium potatoes, peeled and chopped
• 12 cup carrot, finely chopped
• 14 teaspoon dried thyme, crushed

1. Drain clams, reserving liquid.
2. Chop shucked clams.
3. Add enough water to reserved liquid to measure 3 cups.
4. Partially cook bacon; add celery and onion.
5. Cook and stir until vegetables are tender.
6. Cut up tomatoes.
7. Stir in clam juice mixture, undrained tomatoes, potatoes, 1 teaspoon salt and 1/4 teaspoon pepper.
8. Bring to a boil.
9. Reduce heat.
10. Cover and reduce heat and simmer 30 to 35 minutes.
11. Mash vegetables slightly.
12. Add clams.
13. Turn into covered container.
14. Refrigerate 3 hours to 24 hours before serving.
15. At serving: Heat chowder through.
16. Serve in heated bowls.

clam, bacon, celery, golden onion, tomatoes, potatoes, carrot, thyme

Taken from www.food.com/recipe/manhattan-clam-chowder-241132 (may not work)