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Manhattan Clam Chowder
- 3 cup potatoes, peeled and diced
- 1 pound bacon, diced
- 1 quart onion, diced
- 1 quart celery, diced
- 1-1/2 tsp garlic
- 46 oz canned clam juice
- 51 oz can chopped clams
- 5 lb canned diced tomatoes
- 23 oz canned tomato juice
- 1-1/2 tsp old bay seasoning
- 1 bayleaf
- 1-1/2 tsp thyme
- 1/4 bunch parsley, chopped
Add bacon to a large soup pot over medium heat and cook until golden. Once fully cooked add celery, onions, and garlic and cook until fragrant. Add the rest of the ingredients and bring to a boil. Let boil for about an hour or until the potatoes are fully cooked. Remove bay leaf from soup. Season with salt and pepper.
