Manhattan Clam Chowder

1. 1

   Partially cook bacon; add celery and onion.

2. 2

   Cook until tender.

3. 3

   Drain clams, reserving liquid.

4. 4

   Add enough water to clam juice to make 4 cups.

5. 5

   Add to bacon mixture.

6. 6

   Add tomatoes, potatoes, carrots and seasonings.

7. 7

   Cover and simmer about 35 minutes.

8. 8

   Blend flour with 2 tablespoons water to make a smooth paste.

9. 9

   Stir into chowder and cook, stirring until mixture comes to a boil.

10. 10

    Add clams and heat through.

11. 11

    Add Tabasco to taste.

* Per serving · 4 servings · Values may vary.

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