Manhattan clam chowder soup (Print Version)
# Ingredients:
01 -
1 cup bacon, chopped
02 -
1 cup yellow onion, chopped
03 -
2 cans baby clams (142g each), undrained
04 -
2 cups white potatoes, unpeeled and chopped
05 -
1 cup water
06 -
1 tablespoon fresh thyme or ¼ teaspoon dried thyme
07 -
¼ teaspoon salt
08 -
⅛ teaspoon pepper
09 -
1 can diced tomatoes (28oz), undrained
# Instructions:
01 -
In a large pot, cook bacon and onion over medium heat until bacon is crisp and onion is tender.
02 -
Stir in clams with juice, potatoes, and water and heat to boiling. Reduce heat. Cover and simmer for 20 minutes or until potatoes are tender.
03 -
Stir in remaining ingredients. Heat to boiling, stirring occasionally. Serve hot.