Manhattan Clam Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 slices bacon
1 cup onions — chopped
1 cup celery — chopped
1/4 cup green pepper — finely chopped
3 cups water
2 cups potatoes — peeled and diced
1 cup carrots — diced
1 tablespoon fresh parsley — chopped
1 teaspoon salt
1/4 teaspoon thyme leaves — crushed
1/8 teaspoon pepper
3 cans (6 1/2 oz.) minced clams — drain/ reserve juice
16 ounces can tomatoes — undrained/cut up
1 bay leaf

In large saucepan, cook bacon until crisp. Remove bacon from saucepan; drain,
reserving 2 tablespoons drippings in saucepan. Crumble bacon; set aside. Saut
e onions, celery and green pepper in reserved drippings until tender. Add wate
r, potatoes, carrots, parsley, salt, thyme, pepper, reserved liquid from clams,
tomatoes and bay leaf. Bring to a boil. Reduce heat; cover and simmer 25 to
35 minutes or until vegetables are tender. Remove bay leaf. Stir in clams. H
eat gently, stirring frequently; do not boil. Garnish each serving with crumbl
ed bacon. Yield: 6 (1 1/2 cup) servings.

busted by sooz

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