*  Exported from  MasterCook  *

                          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      sl            Bacon
   1      c             Onions -- chopped
   1      c             Celery -- chopped
     1/4  c             Green pepper -- finely chopped
   3      c             Water
   2      c             Potatoes -- peeled and diced
   1      c             Carrots -- diced
   1      tb            Fresh parsley -- chopped
   1      ts            Salt
     1/4  ts            Thyme leaves -- crushed
     1/8  ts            Pepper
  19 1/2  oz            Minced clams (3 cans) -- drain,
                        - reserve juice
  16      oz            Can chopped tomatoes --
                        - undrained
   1                    Bay leaf

In large saucepan, cook bacon until crisp. Remove bacon from
saucepan; drain, reserving 2 tb drippings in saucepan. Crumble bacon;
set aside. Saute onions, celery, and green pepper in reserved
drippings until tender. Add water, 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. Heat
gently, stirring frequently; do not boil. Garnish each serving with
crumbled bacon.

Busted by Sooz


                   - - - - - - - - - - - - - - - - - -