Manhattan-Style Clam Chowder

• 1 cup peeled, diced potatoes
• 1 2/3 cups water
• 2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
• 1 (10-ounce) package frozen cut green beans, thawed
• 1 cup chopped celery
• 2/3 cup chopped green pepper
• 1/4 cup crumbled cooked bacon
• 1 1/2 cups clam juice
• 2 tablespoons catsup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon butter or margarine
• 1 1/2 teaspoons Italian herbs
• 2 bay leaves
• 1/4 teaspoon ground thyme
• 1 cup clams, drained and finely chopped

1. Combine potatoes and water in a small Dutch oven. Bring to a boil; boil 10 minutes. Add remaining ingredients except clams; stir well. Return to a boil. Reduce heat; cover and simmer 45 minutes. Add clams; cover and simmer 5 minutes. Remove and discard bay leaves.
2. Ladle into serving bowls. Serve warm.

potatoes, water, tomatoes, green beans, celery, green pepper, bacon, clam juice, catsup, worcestershire sauce, butter, italian herbs, bay leaves, ground thyme, clams

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