Manhattan Clam Chowder

1. 1

   Drain clams, reserving liquid.

2. 2

   Add enough water to liquid to measure 3 cups.

3. 3

   In a large saucepan, partially cook the bacon. Stir in celery and onion. Cook until celery and onion are tender. Stir in liquid mixture, undrained tomatoes, potatoes, carrots, thyme, 1 teaspoon salt and 1/8 teaspoon pepper.

4. 4

   Bring to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until vegetables are tender.

5. 5

   Mash slightly to thicken. Stir in clams; heat through.

No additional tips available.