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Manhattan Clam Chowder

Ingredients

• 1 pint shucked clams or two 6 1/2-ounce cans minced clams
• 1 cup chopped celery
• 1/3 cup chopped onion (1 small)
• 1/4 cup chopped carrot (1 small)
• 2 tablespoons olive oil or vegetable oil
• 1 8-ounce bottle clam juice or 1 cup chicken broth
• 2 cups cubed red potato
• 1 teaspoon dried thyme, crushed
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground black pepper
• 1 14.5-ounce can diced tomatoes, undrained
• 2 tablespoons purchased cooked bacon pieces or cooked chopped up bacon

Directions

1. Chop clams (if using), reserving juice.
2. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving the juice.) If necessary, add enough water to the reserved clam juice to equal 1 1/2 cups.
3. In a saucepan cook celery, onion, and carrot in hot oil until tender.
4. Stir in reserved 1 1/2 cups clam juice and bottled clam juice.
5. Stir in potato, thyme, cayenne pepper, and black pepper.
6. Simmer, covered, for 10 minutes.
7. Stir in clams, undrained tomatoes, and bacon.
8. Return to boiling.
9. Reduce heat.
10. Cook for 1 to 2 minutes.

Attribution