Manhattan clam chowder

 
                           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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