Manhattan Clam Chowder

• 4 (6 1/2 oz.) cans clams
• 6 medium potatoes, cut up
• 4 Tbsp. flour
• left over pork tenderloin, cut into small pieces
• cut up carrots
• 4 to 6 c. water
• thyme and pepper to taste
• 2 medium onions, chopped
• 2/3 c. chopped celery
• 3 c. (2 cans) tomatoes

1. For best results, save the water that was used to boil the tenderloin in and use it for a base (no salt is needed then). Cook potatoes and carrots in stock (or water) until just tender; do not drain.
2. Cut pork tenderloin into small pieces and render over low heat in a medium saucepan.
3. Add onions and celery and saute 3 minutes.
4. Blend flour evenly into this mixture.
5. Add tomatoes gradually, stirring to keep smooth.
6. Add mixture to potatoes and carrots. Add clams, clam broth and seasonings.
7. Heat to boiling.
8. Freezes great too!

clams, potatoes, flour, pork tenderloin, carrots, water, thyme, onions, celery, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=265944 (may not work)