Manhattan Clam Chowder

Instructions

1. 1

   Dice the bacon and cook in a large pot over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.

2. 2

   Dice the onion, celery, green bell pepper, and mince the garlic. Add to the pot and cook until the vegetables are tender, about 5 minutes.

3. 3

   Peel and dice the potatoes. Add the diced potatoes, clam juice, chicken broth, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes.

4. 4

   Stir in the diced tomatoes and chopped clams, and continue to simmer for another 5 minutes. Be careful not to overcook the clams as they can become tough.

5. 5

   Return the cooked bacon to the pot, season with salt and pepper to taste, and remove the bay leaf before serving.

6. 6

   Serve hot, garnished with fresh parsley or oyster crackers if desired.