Manhattan Clam Chowder

• 1 c. chopped onion
• 2/3 c. finely minced celery
• 2 tsp. finely minced green pepper
• 1 clove garlic, minced
• 2 Tbsp. butter
• 1 c. diced potatoes
• 3 c. boiling water, salted
• 3 fresh tomatoes, peeled, seeded and diced
• 1 pt. minced clams
• salt and pepper
• thyme
• cayenne
• 1 tsp. minced parsley
• 3 to 4 soda crackers, coarsely crumbled

1. Simmer the onion, celery, green pepper and garlic in butter for 20 minutes.
2. Add potatoes and water.
3. Cook until the potatoes are tender.
4. Add tomatoes, clams and their juice, salt, pepper, thyme and cayenne to taste.
5. Bring chowder to boil.
6. Add chopped parsley and pour soup into tureen over crackers.

onion, celery, green pepper, clove garlic, butter, potatoes, boiling water, tomatoes, clams, salt, thyme, cayenne, parsley, soda crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935244 (may not work)