Manhattan Clam Chowder

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Manhattan Clam Chowder

1/4 cup bacon, diced
1/4 cup onion, minced
2 (7 ounce) cans minced clams, drained (reserve juice)
2 cups potatoes, peeled and diced
1 cup water
1/3 cup celery, diced
1 can (16 ounce) tomatoes
2 tsp snipped parsley
1 tsp salt
1/4 tsp thyme
1/8 tsp pepper

In stock pot, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in reserved clam juice, potatoes, water and celery. Cook uncovered until potatoes are tender. Add clams, tomatoes and seasonings, heat to boiling, then simmer until potatoes are done.

   

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