Manhattan Clam Chowder

24 Large Clams, minced
6 Strips Bacon, chopped up
10 cups Water
4 cups Potatoes, peeled and diced into small pieces
2 cups Carrots, finely diced
2 cups Onions, chopped
2 cups Canned Tomatoes, crushed
1 cup Celery, finely diced
1 cup Fresh Parsley, chopped
1 cup Green Bell Pepper, seeded and finely diced
2 Tbsp. Garlic, crushed
1 tsp. Thyme
Salt, to taste
Freshly-ground Black Pepper, to taste

After scrubbing clams in cold water, drain and put clams in a large pot
with 2 quarts water, cover and simmer until all the shells open (about 10
minutes) - discard any clams that do not open; drain but reserve the
liquid and allow clams to cool. Saute bacon in a large skillet over medium
heat until just beginning to brown; add carrots, onions and green peppers.
Heat and stir (5 minutes); add garlic and thyme and heat and stir (2-3
minutes). Add tomatoes, water, and any liquor reserved from the Clams and
bring to a boil; reduce heat, and simmer (15 minutes); while mix is
simmering, remove meat from clams (discard shells) and add clams and
potatoes to mix and simmer (60 minutes). Season to taste with salt and
pepper, stir in parsley, and serve hot.

SERVINGS PER RECIPE: 8
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