Grandma'S Manhattan Clam Chowder

1. 1

   Saute chopped bacon and onion together over slow fire in stock-pot until bacon is crisp and onion is transparent.

2. 2

   Add cup of hot water and let stand.

3. 3

   Boil potatoes and carrots in remaining hot water.

4. 4

   When partially done, add bacon mixture.

5. 5

   Add tomatoes and clams, with liquid, to pot; break bay leaves and add with salt and pepper to taste.

6. 6

   Cook slowly, stirring frequently, an hour or more, adding water if needed.

7. 7

   Makes about six servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.