Manhattan Clam Chowder

This is a family favorite and it makes a BIG POT so we can eat it for days. Kav, if you don't want to use the bacon, you can do it without but the clams are kind of clutch to this chowder.... However, without the clams it makes a very tasty tomato vegetable soup!

Here's what you need:

One large can chopped clams with juice
6-8 slices bacon, cut into small (fingernail size) pieces
1 12 oz. can tomato paste
1 1/2 quarts water
5-6 carrots, cleaned and cut into bite size pieces
5-6 stalks of celery, cut into bite sized pieces
5-6 large potatoes, peeled and cut into bite-sized pieces
Salt
Pepper
Parsley
Red hot sauce to taste

Cook the bacon pieces over medium to medium high heat in large kettle. I use my 6 quart kettle because we love lots of veggies in soup!

Once bacon is cooked, stir in clams (with juice), water, and tomato paste. Stir until blended. Add salt, pepper to taste. Sprinkle 1/4 cup of parsley over the soup and stir in. (If using fresh parsley, cut amount in half)

Heat to boiling stage, then turn down and simmer for about half an hour.

 Add in the chopped potatoes, carrots and celery. Heat to boiling, then reduce heat slightly until veggies are done. Sprinkle red hot sauce over the top of soup and stir in. I usually go with about 8 quick shakes, but I've got a wimpy tummy! Taste as you add for your desired level of "heat"... I like just a background taste of heat.

And this is what it looks like when done. Just a great tomato based soup with a smooth broth, great mix of flavors and the smoke of the bacon in the background is just the thing to meld the flavors together.

I have also made it without bacon and the family still loved it!

This is a dish I don't usually burn. That in itself should make this a keeper!