Spicy Manhattan Clam Chowder

1. 1

   Drain clams-reserve liquid. Add water to clam liquid to make 3 cups.

2. 2

   Partially cook bacon, stir in celery and onion and cook till tender Stir in tomatoes and juice, clam juice, potatoes, carrots, thyme, 1 tsp salt and 1/2 tsp white (or black) pepper.

3. 3

   Bring to boil, reduce heat and simmer 30 min (till veggies are tender). Mash slightly to thicken.

4. 4

   Stir in clams and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.