Kathi'S Manhattan Clam Chowder

• 2 strips thin Bacon
• 2 large red Potatoes peeled and chopped
• 3 medium Carrots peeled and chopped
• 2 stalks Celery with leaves, washed and chopped
• 2-3 slices of Onion chopped
• 1 teaspoon Thyme
• 1/2 teaspoon Marjoram
• 1/2 teaspoon black pepper
• 1- 14 oz. can diced Tomatoes
• 2- 8 oz. bottles Clam Juice
• 1/2 cup chicken broth
• 1/2 cup water
• 1 and 1/2 cups V-8 or Tomato Juice
• 2-3 dashes of Tabasco Sauce
• 1- 10 oz can Whole Clams
• Or
• 2- 6 oz. cans chopped Clams
• salt to taste if needed

1. Wash and chop all vegetables ahead of time.
2. In Large Heavy Pot, Fry the 2 strips Bacon over
3. med heat until crisp. Remove the Bacon and set aside.
4. In the remaining bacon fat in pot, add the chopped potatoes, carrot, celery & leaves, and onion. Saute on med. heat for 2-3 mins. Add the Thyme, Marjoram and Pepper and cook another minute. Add the diced tomatoes (including juice), Clam juice, chicken broth and V-8 or Tomato juice, Water and the Tabasco sauce.
5. **(Do Not add the clams yet!)**
6. Stir until all ingredients up to temperature about
7. 5-6 mins. Then turn heat down to low or med-low and cover the pot.
8. Check the soup occasionally to make sure that it is simmering but not boiling! Stir often and
9. let simmer for another hour. Vegetables should be tender. Check the soup for flavor and consistency making any needed additions.
10. Crumble the bacon pieces into soup.
11. **Add the clams with the juice last. Stir and cook another 5 mins. and serve hot. (great with the little soup crackers on the side).

bacon, red potatoes, carrots, stalks celery, onion, thyme, marjoram, black pepper, tomatoes, chicken broth, water, tomato juice, tabasco sauce, or, salt

Taken from www.epicurious.com/recipes/member/views/kathis-manhattan-clam-chowder-52054331 (may not work)