Manhattan Clam Chowder

cloverleaf.ca

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

4 slices bacon, finely chopped

2 stalks celery, thinly sliced

1 each onion, red pepper and green pepper, chopped

1 each bay leaf and clove garlic, minced

1 tsp (5 mL) dried thyme leaves

½ lb (250 g) Yukon gold potatoes, peeled and cubed

2 cans (142 g each) Clover Leaf Whole Baby Clams

1 can (28 oz) (796 mL) diced tomatoes with juices

3 cups (750 mL) tomato juice

1 bottle (240 mL) Clover Leaf Clam Juice

½ cup (125 mL) dry white wine or additional tomato juice

½ tsp (2 mL) each salt and pepper

Hot sauce (optional)

parsley, garnish

Note: Ingredients may have been altered from the original.

Directions at cloverleaf.ca

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