Manhattan Clam Chowder

• 1 c. chopped onion
• 2/3 c. finely chopped celery
• 2 tsp. finely chopped green pepper
• 1 clove garlic, minced
• 2 Tbsp. butter or margarine
• 1 large potato, diced
• 3 c. hot water
• 1 (1 lb.) can tomatoes, chopped
• 1 pt. fresh clams, minced or 2 (8 oz.) cans
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/2 leaf thyme, crumbled
• dash of cayenne pepper
• 1 tsp. minced parsley

1. In heavy kettle, saute onion, celery, green pepper and garlic in butter or margarine for 20 minutes.
2. Add potato and water. Cook until potato is tender.
3. Add tomatoes, clams and their juices, salt, pepper, thyme and cayenne.
4. Bring to a boil.
5. Simmer 10 minutes.
6. Stir in parsley.

onion, celery, green pepper, clove garlic, butter, potato, water, tomatoes, fresh clams, salt, pepper, thyme, cayenne pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829037 (may not work)