Kathi'S Manhattan Clam Chowder

1. 1

   Wash and chop all vegetables ahead of time.

2. 2

   In Large Heavy Pot, Fry the 2 strips Bacon over

3. 3

   med heat until crisp. Remove the Bacon and set aside.

4. 4

   In the remaining bacon fat in pot, add the chopped potatoes, carrot, celery & leaves, and onion. Saute on med. heat for 2-3 mins. Add the Thyme, Marjoram and Pepper and cook another minute. Add the diced tomatoes (including juice), Clam juice, chicken broth and V-8 or Tomato juice, Water and the Tabasco sauce.

5. 5

   **(Do Not add the clams yet!)**

6. 6

   Stir until all ingredients up to temperature about

7. 7

   5-6 mins. Then turn heat down to low or med-low and cover the pot.

8. 8

   Check the soup occasionally to make sure that it is simmering but not boiling! Stir often and

9. 9

   let simmer for another hour. Vegetables should be tender. Check the soup for flavor and consistency making any needed additions.

10. 10

    Crumble the bacon pieces into soup.

11. 11

    **Add the clams with the juice last. Stir and cook another 5 mins. and serve hot. (great with the little soup crackers on the side).

* Per serving · 4 servings · Values may vary.