The Ultimate Manhattan Clam Chowder

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 dozen chowder clams
• 6 slices bacon
• 1 1/2 cups chopped onions
• 1 cup chopped green pepper
• 1 1/2 cups chopped carrots
• 1 cup chopped celery
• 1 (28 ounce) can crushed tomatoes (i prefer red pack)
• 3 cups water
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon fresh ground pepper
• 4 potatoes, cubed
• 1/2 cup fresh parsley, chopped
• 1 lb cooked jumbo shrimp (add this to make the chowder really great) (optional)

Recipe

• 1 steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
• 2 chop the clams.
• 3 in a large pot, cook the bacon over medium/high heat until slightly crisp.
• 4 add the onions and cook, stirring until transparent.
• 5 add the pepper, carrot and celery and cook for about a minute.
• 6 add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
• 7 bring to a boil and add potatoes.
• 8 simmer 30 minutes or until potatoes are tender.
• 9 remove the bay leaf. add chopped parsley.
• 10 add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
• 11 you should only warm the shrimp over for best results.
• 12 season with salt and pepper, if desired.