GRANDPA’S MANHATTAN CLAM CHOWDER
Marlene Langenbahn, of Cobleskill, N.Y., serves up this tasty Manhattan chowder when the weather begins to turn chilly.
2¼ cups diced cooked bacon
¾ cup diced fried onions
5 cups warm water
¾ cup raw carrots
¾ cup diced raw celery
½ cup diced raw red peppers
1 cup diced raw potatoes
¾ tsp. ground thyme
2 bay leaves
1 large can diced Italian-style tomatoes with garlic and oregano
3 cans (6½-oz.) chopped clams
1¼ cups clam juice from canned clams
½ tsp. salt
¼ tsp. black pepper
Fry bacon until crisp. Dice and set aside. Save 2 Tbsp. bacon fat to cook onions in.
Fry onions halfway in the bacon fat. Set aside.
Put warm water in large soup pot and add carrots, celery, peppers, and potatoes.
Add thyme and bay leaves.
Boil on low heat for 20 minutes.
Add tomatoes, clams, and clam juice to the soup pot and simmer for 30 minutes or until veggies are cooked.
Remove from heat and add bacon and onions about 10 minutes before serving.
Season with salt and pepper to taste.