Jason's Manhattan Clam Chowder
| Ingredients |
| 4 cups water |
| 5 cans chopped clams |
| 6 slices bacon, finely chopped |
| 1 massive onion, finely chopped |
| 4 stalks celery, finely chopped |
| 1lb of potatoes, peeled and finely chopped |
| 3 cans (14.5 ounces) diced tomatoes |
| 2 teaspoons dried thyme |
| 1 teaspoon ground black pepper |
| 2 tablespoons fresh parsley, chopped |
| 1/2 bay leaf |
| Instructions |
| Cook bacon until crispy then set aside. |
| Cook the onion and celery until clear about 10 minutes on medium. |
| In a big pot add crispy bacon, potatoes, clam broth (w/out clams), remaining 4 cups water, bay leaf, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer 10 minutes. |
| Add diced tomatoes with their liquid, simmer 10 minutes longer. |
| Stir in chopped clams and heat through. Discard bay leaf and sprinkle with parsley. |