Mr. food's manhattan clam chowder
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | large | Onion, chopped |
| 2 | eaches | Celery stalks, chopped |
| 2 | mediums | Sized carrots, chopped |
| 5 | mediums | Sized potatoes (about 2 pounds) peeled and diced |
| 29 | ounces | Diced tomatoes, undrained |
| 20 | ounces | Baby clams, undrained |
| 8 | ounces | Clam juice |
| 2 | tablespoons | Real bacon bits |
| 1 | teaspoon | Dried thyme |
Directions
======================================================= ============== ==== == In a 6 quart soup pot, heat the oil over medium high heat until hot but not smoking. Add the onion, celery and carrots and sauté for 5 to 7 minutes, or until the onions are tender, stirring frequently. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 50 to 55 minutes, or until the potatoes are fork-tender.