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Manhattan Clam Chowder
5 sl Bacon; diced
2 1/2 c Diced onions
1 1/2 c Diced carrots
1 c Diced celery
2 tb Chopped parsley
5 c Water
2 c Diced potatoes
3 Dozen clams; shucked and drained (reserve liquid)
1 cn (28-oz) tomatoes
1 Bay leaf
1 ts Salt
1 ts Thyme
1/4 ts Pepper
In a 5-quart Dutch oven over medium heat, fry bacon until almost crisp; push to side of pan. Add onions and cook until tender, about 10 minutes. Add carrots, celery and parsley; cook 5 minutes.
Add water, potatoes, clam liquid, tomatoes with their liquid, bay leaf, salt, thyme and pepper; heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring often.
With sharp knife, chop clams; add to vegetable mixture; gently simmer soup 5 minutes longer. Serves 8.
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