Manhattan Clam Chowder

• 24 fresh minced chowder size clams
• 2 1/2 lb. potatoes, skinned
• 1 bunch large carrots, skinned
• 1 stalk fresh celery
• 1 lb. cut string beans
• 1 lb. various vegetables (optional)
• 5 whole large ripe tomatoes
• 3 whole red or green bell peppers
• 3 large yellow onions
• 3 qt. water
• 4 Tbsp. olive oil
• 1/2 c. sifted flour
• 1/2 Tbsp. oregano
• salt and ground black pepper to taste

1. Cut and slice onions into small pieces and saute with oil until translucent and set aside.
2. Cube the potatoes to 3/4-inch size and chop the celery, carrots and bell peppers into 1/2 to 1-inch sizes and set aside.
3. In a large cooking pot, add onions, potatoes, carrots and celery to the water and cook over low heat approximately 2 hours or until tender.
4. Add the bell peppers, chopped up tomatoes, string beans, various vegetables, oregano, salt and pepper.

clams, potatoes, carrots, celery, string beans, various vegetables, tomatoes, red, yellow onions, water, olive oil, flour, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97964 (may not work)