Manhattan Clam Chowder

• 5 bacon slices, diced
• 2 1/2 c. diced onions
• 1 1/2 c. diced carrots
• 1 c. diced celery
• 2 Tbsp. chopped parsley
• 5 c. water
• 2 c. diced potatoes
• 3 doz. hard-shell clams, shucked, with liquid reserved
• 1 (28 oz.) can tomatoes
• 1 bay leaf
• 1 1/2 tsp. salt
• 1 tsp. thyme leaves
• 1/4 tsp. pepper

1. Begin 1 1/2 hours ahead.
2. In 5-quart Dutch oven over medium heat, fry bacon until almost crisp; push to side of pan.
3. Add onions and cook until tender, about 10 minutes.
4. Add carrots, celery and parsley; cook 5 minutes.
5. Add water, potatoes, clam liquid, tomatoes with their liquid, bay leaf, salt, thyme and pepper; heat to boiling.
6. Reduce heat to low; cover and simmer 20 minutes, stirring often.
7. With sharp knife, chop clams; add to vegetable mixture; gently simmer soup 5 minutes longer.
8. Makes 8 servings, or 14 cups.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272071 (may not work)