Trego Family Manhattan Clam Chowder

• 6 cups water
• 1 tablespoon salt
• 30 large steamer clams
• 1 large head of celery
• 3 lbs onions
• 5 lbs potatoes
• 1 (20 ounce) can italian-style peeled tomatoes
• 1 (16 ounce) can tomato soup
• 2 tablespoons assorted herbs (pot herbs)
• 1 lb carrot, diced
• 1 bunch fresh parsley

1. Dice celery, onion and carots.
2. Cook raw veggies on salted water until nealy tender.
3. Add potatoes and cook until tender.
4. Mash the peeled tomatoes and add to pot.
5. Add Pot herbs and parsley.
6. Simmer for 1 hour.
7. Grind or fine chop clams and add with juice.
8. Simmer on low heat for 1 hour.

water, salt, steamer clams, head of celery, onions, potatoes, italianstyle, tomato soup, herbs, carrot, parsley

Taken from www.food.com/recipe/trego-family-manhattan-clam-chowder-293914 (may not work)