Manhattan Clam Chowder

Ingredients:

1 pint Water

30 each Chowder clams

24 ounces Clam juice

3 ounces Smoked bacon or salt pork, minced to a paste

1 ounce Oil

8 ounces Onions, diced

8 ounces Celery, diced

4 ounces Carrots, diced

4 ounces Leeks, diced

4 ounces Green Peppers, diced

1 tsp Garlic, minced

16 ounces Diced tomatoes (canned)

1 each Bay leaf

1 T Oregano

1 T Thyme

12 ounces Potatoes, diced

TT Salt, pepper, Tabasco, Worcestershire

Directions:

Steam the clams in the water and clam juice in a covered pot until they open.

Strain the broth through a filter or cheesecloth - reserve.

Pick the clams, chop and reserve.

Render the pork or bacon in the oil. Add the vegetables (except tomatoes) and sweat gently until soft.

Add the garlic - sauté quickly - add the herbs.

Add the broth, tomatoes - simmer for ½ hour.

Add the potatoes; simmer until tender, about 20 minutes.

Add the chopped clams and adjust the seasonings.