Recipe: Manhattan Clam Chowder (using canned clams and tomato sauce)

MANHATTAN CLAM CHOWDER

2 cans (6 ounces each) whole clams
1 (6 1/2 ounce) can minced clams
water (as needed)
6 slices bacon, chopped
2 cans (8 ounces each) tomato sauce
2 medium onions, chopped
4 carrots, peeled, chopped
4 unpeeled potatoes, cut in 1/4-inch dice
2 ribs celery, chopped
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 tablespoon fresh thyme (or 1 teaspoon dry)
1 bay leaf

Drain clams, reserving liquid. Combine reserved liquid with enough water to measure 4 cups; set aside.

Cook bacon in stockpot or Dutch oven until crisp. Stir in 2 cups water and tomato sauce. Add onions, carrots, potatoes, celery, salt, white pepper, thyme and bay leaf; mix well. Heat to boil; reduce heat to simmer. Simmer 20 minutes, stirring occasionally.

Add clam liquid mixture; mix well. Simmer until vegetables are tender, stirring occasionally, about 20 minutes.

Stir in clams. Discard bay leaf.

Makes 10 servings
Adapted from source: Classic Connecticut Cuisine by the Hebron, Connecticut Easter Seals organization