Larry's Manhattan Clam Chowder

by Larry W
(United States)

Ingredients and Instructions:

1/2 pound bacon (cut up) (I use 1 pound...but I love bacon)
3 cloves finely chopped garlic
1 cup finely chopped onion
1 whole leek thinly sliced
1 cup chopped green pepper
2 cups diced carrots
2 cup chopped celery
3 cups diced potatoes
2 teaspoons salt
2 cups boiling water
4 cups clam nectar
1 large can minced clams (minced)
2 cans crushed tomatoes
2 teaspoon thyme
1/2 teaspoon pepper
1/3 cup chopped parsley
2-3 bay leaf
1/2 cup ketchup
2 heaping tablespoons corn starch

In a large heavy pot, slowly cook bacon until crisp. Remove the bacon – leave the bacon fat in the pot.

Add garlic, onion, and leek. Cook until tender. Add green pepper, carrot, celery, potatoes, salt, boiling water, and clam nectar. Cover and bring to a boil.

Drain liquid from clams into the pot. Simmer while covered for about 20 minutes until potatoes are tender. Add reserved bacon, tomatoes, thyme, pepper, parsley, bay leaf and ketchup and bring just to a boil . Mix cornstarch with 1/4 cup cold water until smooth. Add to chowder.

Return to a boil and mix well until thickened. Turn off the heat and add the clams. Adjust seasonings to taste.

ENJOY!