Classic Manhattan Clam Chowder

Ingredients

• ¼ pound bacon
• clam juice
• 1 large onion
• 2 teaspoons thyme
• 48 cherrystone clams
• 1 28-ounce can plum tomatoes
• 2 medium russet potatoes
• + 2 more ingredients
• • 1 carrot
  • 1 celery stalk

1. Wash the clams well under cold running water in colander. Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover the pan and place over high heat. 2. When the water comes to a boil, give the pan a good shake. Turn the heat to low, and cook clams another 30 seconds o...

View full recipe at Epicurious