301. MANHATTAN CLAM CHOWDER with BACON

5 slices bacon
2 carrots, diced
2 medium to large onions, chopped
3 ribs celery, chopped
1 potato, diced (you may want more)
2 cans stewed tomatoes
1 quart water (can add more)
1 teaspoon sugar
2 (6 1/2-oz.) cans chopped clams
1 teaspoon salt
1/2 teaspoon pepper

Cut up pieces of bacon. Fry bacon slightly, then add onion and celery and sauté until onion is yellow, but not browned. In large cooking pot, pour bacon, onion and celery. To this add stewed tomatoes, diced potato, carrots, water, sugar, salt and pepper. Cook gently until carrots and potatoes are done. Last add chopped clams that have been drained. Heat for approximately 15 minutes. Do not boil after the clams have been added or they will get tough.


courtesy of: Vonnie Beaver Edwards / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883