Manhattan Clam Chowder

The best recipes are always the simplest and this is my favorite for chowder. It features classic easy-to find ingredients: It''s a cinch to make, and best of all --it tastes great!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 8  slices bacon, chopped
• 2  cups  chopped clams (I use canned)
• 4  cups  clam juice
• 1⁄2 cup dry white wine (chardonnay)
• 1  large onion, chopped
• 2  carrots, medium size, diced
• 2  stalks celery, chopped
• 3  garlic cloves, minced
• 1⁄2 teaspoon dried thyme
• 1  teaspoon dried parsley
• 28  ounces canned whole tomatoes, drained then chopped
• 1  tablespoon tomato paste
• 4  medium potatoes, peeled and diced
• 2 -3  dashes Tabasco sauce (optional)

Directions

1. In a large pot, saute bacon until brown and crispy. Pour off 1/2 the fat. Add the onion, carrots,celery, thyme and parsley and saute for about 3 minutes (or until softened). Add tomatoes, tomato paste and garlic, cook for 2 minutes. Add wine and clam nectar. Bring to a boil. Add the potatoes, reduce heat, and simmer for about 10 minute or until potatoes are tender. Stir in clams and cook for a few more minutes (to heat the clams). Serve with nice crusty rolls.