Manhattan Clam Chowder

• 4 strips bacon
• 4 medium onions
• 4 carrots
• 1 stalk celery
• few sprigs of parsley
• 1 can tomatoes (1 lb. 14 oz.)
• 1 pt. clams
• 2 tsp. salt
• 4 peppercorns
• 1 bay leaf
• 1 1/2 tsp. thyme
• 3 medium potatoes

1. Cut bacon in small pieces; fry in large kettle until almost crisp.
2. Chop peeled onions very fine; toss in and cook until limp. Add finely diced carrots, celery and chopped parsley.
3. Cook over low heat for 5 minutes.
4. Stir occasionally.
5. Drain tomatoes; put liquid in measuring cup.
6. Toss tomatoes in with vegetable mixture.
7. Drain clams and add clam juice to tomato liquid.
8. Add enough water to make 1 1/2 pints of juice.
9. Pour into kettle and season with salt, peppercorns, bay leaf and thyme.
10. Cook to a boil; reduce heat.
11. Cover and cook gently 45 minutes.
12. Toss in fine potatoes; cover and cook 20 minutes longer.
13. Add chopped clams; cook slowly, uncovered, for 15 minutes.
14. Makes about 3 quarts.

bacon, onions, carrots, celery, parsley, tomatoes, clams, salt, peppercorns, bay leaf, thyme, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911323 (may not work)