Manhattan Style Clam Chowder Recipe

• 1/4 c. finely cut bacon
• 1/4 c. chopped onion
• 1 pt. shucked fresh clams with liquor or possibly 2 (7 ounce.) cans chopped or possibly whole clams
• 2 c. finely diced raw potatoes
• 1 c. water
• 1/3 c. diced celery
• 1 (1 lb.) can cooked tomatoes
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon thyme
• 2 teaspoon chopped parsley

1. Saute/fry bacon and onion in large kettle.
2. Drain clams; add in clam liquor, potatoes, water and celery to onion and bacon.
3. Cook till potatoes are tender, 10 min.
4. Just before serving, add in clams, tomatoes and seasonings.
5. Heat.
6. Serve at once.
7. Yield: 6 servings.

bacon, onion, liquor, potatoes, water, celery, tomatoes, salt, pepper, thyme, parsley

Taken from cookeatshare.com/recipes/manhattan-style-clam-chowder-55087 (may not work)