Manhattan Clam Chowder

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Story Created: Mar 2, 2009 at 11:28 AM CDT

Story Updated: Mar 2, 2009 at 11:28 AM CDT

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
5 medium potatoes (about 2 pounds), peeled and diced
2 (14-1/2 ounce) cans diced tomatoes, undrained
2 (10-ounce) cans baby clams, undrained
1 (8-ounce) bottle clam juice
2 tablespoons real bacon bits
1 teaspoon dried thyme

Directions

In a 6-quart soup pot, heat the oil over medium 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. Ladle into bowls and serve.

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