Authentic Manhattan Clam Chowder

"I'll take Manhattan"... clam chowder, that is! You'll taste why.

Makes: 9 cups

Cooking Time: 15 min

Ingredients

• 1/4 cup chopped onion
• 1 celery stalk, chopped
• 1 carrot, chopped
• 2 tablespoons butter
• 3 cans (6-1/2 ounces each) chopped clams
• 1 3/4 cups chicken broth
• 1 bottle (8 ounces) clam juice
• 1 cup diced potatoes, uncooked (1 small- to medium-sized potato)
• 1 can (28 ounces) whole tomatoes, cut up
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 bay leaf

Instructions

1. In a soup pot over medium heat, cook the onion, celery, and carrot in the butter for 3 to 5 minutes, or until tender. Add the remaining ingredients and bring to a boil, stirring occasionally.
    
2. Reduce heat to low and simmer for 8 to 10 minutes, or until the potatoes are tender.
    
3. Remove the bay leaf before serving.