Day 15

Manhattan Clam Chowder

Ingredients:

ingredients
1  pint shucked clams or two 6-1/2-ounce cans minced clams
1  cup chopped celery (2 stalks)
1/3  cup chopped onion (1 small)
1/4  cup chopped carrot (1 small)
2  tablespoons olive oil or cooking oil
1  8-ounce bottle clam juice or 1 cup chicken broth
2  cup scubed red potato
1  teaspoon dried thyme, crushed
1/8  teaspoon cayenne pepper
1/8  teaspoon black pepper
1  14 1/2-ounce can diced tomatoes, undrained
2  tablespoons cooked bacon pieces or cooked crumbled bacon

Directions:

Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to equal 1-1/2 cups. Set juice aside.
In a large saucepan cook celery, onion, and carrot in hot oil until tender. Stir in the reserved 1-1/2 cups clam juice and the 8 ounces clam juice. Stir in potatoes, thyme, cayenne pepper, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in undrained tomatoes, clams, and bacon. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through.
Makes 4 servings (6 1/2 cups)
Note: If using bacon, cook 2 slices, reserving 2 tablespoons drippings. Omit the oil and cook the celery, onion, and carrot in the reserved drippings.