Manhatten Clam Chowder

• 5 slices bacon
• 1 c. chopped onions
• 1 c. chopped celery
• 1/4 c. finely chopped green pepper
• 3 c. water
• 2 c. potatoes, peeled and diced
• 1 c. diced carrots
• 1 Tbsp. chopped fresh parsley
• 1 tsp. salt
• 1/8 tsp. pepper
• 3 (6 1/2 oz.) cans minced clams, drained (reserve liquid)
• 1 (16 oz.) can (2 c.) tomatoes, undrained and cut up
• 1/4 tsp. thyme leaves, crushed
• 1 bay leaf

1. In large saucepan, cook bacon until crisp.
2. Remove bacon from pan and drain, reserving 2 tablespoons of drippings in the saucepan.
3. Crumble bacon; set aside.
4. Saute onions, celery and green peppers in reserved drippings until tender.
5. Add water, potatoes, carrots, parsley, salt, thyme, pepper, tomatoes, bay leaf and the reserved liquid from the clams.
6. Bring to a boil. Reduce heat; cover and simmer 25 to 35 minutes or until vegetables are tender.
7. Remove bay leaf; stir in clams.
8. Heat gently.
9. Stir frequently.
10. Do not boil.
11. Garnish each serving with crumbled bacon.
12. Makes 6 servings.

bacon, onions, celery, green pepper, water, potatoes, carrots, parsley, salt, pepper, clams, tomatoes, thyme, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=648752 (may not work)