Manhattan Clam Chowder

How to make Manhattan Clam Chowder Recipe - This is the chowder that is made with tomatoes, an unthinkable ingredient to die-hard New Englanders!

Makes 6 servings

Ingredients:
1/2 pound bacon slices, chopped
4 medium-sized onions, chopped
4 carrots, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh parsley
1 (28-ounce) can tomatoes
1 pint fresh shucked clams in liquor
Water
1-1/2 teaspoons dried leaf thyme
1 bay leaf
3 medium-sized potatoes, diced
Salt and freshly ground black pepper to taste

Method:
In a large soup pot, cook bacon until crisp. Drain off all but 2 tablespoons bacon drippings. Add onions, carrots, celery and parsley. Cook on low to medium heat 8
minutes or until vegetables are soft.

Drain tomatoes and clams, reserving liquid. Add clam liquor to tomato liquid and enough water to equal 6 cups.

Add to pot with vegetables and thyme, bay leaf and potatoes. Simmer, covered, 40 minutes. Add clams, tomatoes, salt and pepper. Heat to serving temperature.