Uncle Gary's Manhattan Clam Chowder

• 10 potatoes, diced
• 1 small onion, diced
• 1 stalk celery, diced
• 8 -10 baby carrots, diced
• 2 tablespoons butter
• 3 tablespoons vegetable oil
• 3 tablespoons flour
• 14 cup clam base or 2 cups clam broth
• 1 cup Ragu tomato sauce
• 2 (6 1/2 ounce) canschopped clams, reserve juice from the cans
• salt
• pepper
• garlic powder
• thyme

1. Peel, rinse and dice the potatoes.
2. Start potatoes in water, bring to boil and set timer for 15 minutes.
3. Drain and set aside.
4. In soup kettle, add diced onion, celery and carrots, add the butter or vegetable oil and saute for about 10 minutes over medium heat.
5. Add flour to thicken mixture.
6. Fill kettle half way with water and 1/4 cup of Clam Base or 2 cans of Clam Broth and bring to a boil.
7. Add the cup of Ragu, tomato sauce.
8. Add the 2-6.5 oz.
9. cans chopped clams along with the juices.
10. Sprinkle salt, pepper, garlic powder and thyme over the chowder and add the potatoes.
11. Simmer for 1 hour on lowest heat.
12. ENJOY.

potatoes, onion, celery, baby carrots, butter, vegetable oil, flour, clam base, tomato sauce, canschopped clams, salt, pepper, garlic, thyme

Taken from www.food.com/recipe/uncle-garys-manhattan-clam-chowder-100132 (may not work)