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Manhattan Clam Chowder

4 slices bacon
1 cup chopped onions
1 cup chopped celery
1/2 cup finely chopped green pepper
3 cups water
2 cups peeled, diced potatoes
1 cup diced carrots
1/2 cup corn
fresh parsley
1 teaspoon salt
1/4 teaspoon thyme leaves, crushed
1/2 tsp oregano
1/8 teaspoon pepper
3 cans minced clams, drained, reserving liquid
16 oz can tomatoes undrained, cut up (or crushed tomatoes)
2 Tbsp tomato paste
1 bay leaf

In large saucepan, cook bacon until crisp. Remove bacon from
saucepan; drain, reserving 2 tablespoon drippings in saucepan.
Crumble bacon; set aside. Saute onions, celery and green pepper
in reserved dripings until tender. Add water potatoes, carrots,
corn, parsley, salt, thyme, oregano, pepper, reserved liquid from
clams, tomatoes, tomato paste and bay leaf. Bring to a boil. Reduce
heat; cover and simmer 25 - 30 minutes or until vegetables are
tender. Remove bay leaf. Stir in clams, heat gently, stirring
frequently; do not boil, garnish each serving with the crumbled
bacon. Serves 6.

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