Manhattan clam chowder recipe

Ingredients

• 3 bacon slices
• 3 baking potatoes, peeled and cut into ½-inch cubes
• 3 celery ribs, coarsely chopped
• 2 medium onions, coarsely chopped
• 1½ Tbsp fresh thyme leaves
• 1 Tbsp jarred seafood base
• 1 tsp celery salt
• 1 tsp freshly ground black pepper
• ½ tsp ground red pepper
• 3 bay leaves
• 2 (14½-oz) cans diced tomatoes, undrained
• 2 (11.5-oz) cans vegetable juice
• 2 (10-oz) cans baby clams, undrained

1. Bring 4 cups water to a boil in a large stockpot. Meanwhile, cook bacon slices in a large skillet over medium heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.
2. Sauté potatoes, celery, and onion in hot drippings until celery and onion are tender. Stir in fresh thyme and next 5 ingredients; cook 1 minute. Add mixture to stockpot. Stir in tomatoes, vegetable juice, and crumbled bacon; bring to a boil. Reduce heat, and cook, uncovered, 30 minutes or until potatoes are tender. Stir in clams with liquid; cook 5 minutes or just until thoroughly heated. Remove and discard bay leaves.