Manhattan Clam Chowder Ingredients 5 slices bacon 1 cup onions - chopped 1 cup celery - chopped 1/4 cup green pepper - finely chopped 3 cups water 2 cups potatoes - peeled and diced 1 cup carrots - diced 1 tablespoon fresh parsley - chopped 1 teaspoon salt 1/4 teaspoon thyme leaves - crushed 1/8 teaspoon pepper 3 cans (6 1/2 oz.) minced clams - drain / reserve juice 16 ounces can tomatoes - undrained / cut up 1 bay leaf In large saucepan, cook bacon until crisp. Remove bacon from saucepan; drain, reserving 2 tablespoons drippings in saucepan. Crumble bacon; set aside. Sauté onions, celery and green pepper in reserved drippings until tender. Add water, potatoes, carrots, parsley, salt, thyme, pepper, reserved liquid from clams, tomatoes and bay leaf. Bring to a boil. Reduce heat; cover and simmer 25 to 35 minutes or until vegetables are tender. Remove bay leaf. Stir in clams. Heat gently, stirring frequently; do not boil. Garnish each serving with crumbled bacon.