Manhattan Clam Chowder
Malinda Walker

2 slices bacon
1 cup onion, chopped
1 cup potato, chopped
½ cup carrots, diced
½ cup celery, diced
1 chicken bouillon cube
½ tsp. salt
½ tsp. pepper
2 cups water
1 16-oz. can tomatoes
1 8-oz can whole clams, drained, reserve liquid

Dice the bacon very fine, and cook in 3 quart saucepan. Drain all but 1 Tbsp. of drippings. Add onion and celery and cook until transparent. Add 2 cups water, reserved clam liquid, carrots, and potatoes. Simmer until vegetables are tender. Add tomatoes, bay leaf and thyme. Simmer slightly, and then add clams. Do not let chowder boil after you have added the clams. Remove bay leaf before serving.