Manhattan Clam Chowder

• 4 slices bacon
• 1 large onion, chopped (1 c.)
• 1 c. chopped, pared carrots
• 1 c. chopped celery
• 3 (7 1/2 oz. each) cans minced clams
• 1 (1 lb. 12 oz.) can tomatoes
• 2 c. water
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 1 tsp. leaf thyme, crumbled
• 2 c. diced, peeled tomatoes

1. Cook bacon in a large kettle or saucepan until crispy-brown; remove.
2. Drain on paper toweling; reserve.
3. Saute onion, carrots and celery in the bacon fat about 5 minutes or until tender. Drain clams; reserve liquid.
4. Add potatoes.
5. Cook 15 minutes or until potatoes are tender.
6. Remove bay leaf.
7. Add clams and reserved bacon.
8. Simmer 5 minutes longer.
9. Sprinkle with chopped parsley, if you wish.
10. Makes 6 servings.

bacon, onion, carrots, celery, clams, tomatoes, water, salt, pepper, bay leaf, leaf thyme, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214220 (may not work)