Manhattan-Style Clam Chowder

• 1 large onion, minced
• 1/2 green bell pepper, minced
• 1 -2 tablespoon bacon fat (butter OR olive oil can be used, but bacon fat is more flavorful)
• 3 -4 stalks of destringed celery, chopped
• 1 -2 carrot, diced
• 5 -6 small potatoes, coarsly diced (or more if desired)
• 1/2 cup cooking sherry (optional)
• 1 (1 lb) can stewed tomatoes, with peppers
• 3 cups chicken broth (low salt)
• 1 teaspoon hot sauce (or (to taste)
• 1/2 cup chopped clams or 1/2 cup minced clams
• 1 (1 lb) can baby clams (UNDRAINED)
• 1 -2 bunch green onion, finely sliced (TOPS ONLY)
• 1/2 cup chopped fresh parsley (or any amount desired)
• 1 tablespoon fresh lemon juice (or more to taste)

1. Saute the onion and bell pepper in the bacon fat in a large pot.
2. Combine all ingredients except for the clams and the garnishes.
3. Cook, until the potatoes are tender, but not too soft.
4. Add in the minced clams and the undrained clams with their juice, the onion tops, parsley and the lemon juice; cook about 5-10 minutes.

onion, green bell pepper, bacon, celery, carrot, potatoes, cooking sherry, tomatoes, chicken broth, hot sauce, clams, baby clams, green onion, parsley, lemon juice

Taken from www.food.com/recipe/manhattan-style-clam-chowder-82000 (may not work)