Manhattan Clam Chowder II Recipe

Ingredients <br>- 2 (6.5 ounce) cans minced clams <br>- 1 1/2 cups water <br>- 1 (16 ounce) can diced tomatoes <br>- 1 cup chopped onion <br>- 2 potatoes, peeled and chopped <br>- 1/2 cup finely chopped carrots <br>- 1 teaspoon salt <br>- ground black pepper to taste <br>- 1/2 teaspoon dried thyme <br><p></p>Directions <br>step 1: Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock. <br>step 2: In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes. <br>step 3: Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot. <br>

Ingredients
- 2 (6.5 ounce) cans minced clams
- 1 1/2 cups water
- 1 (16 ounce) can diced tomatoes
- 1 cup chopped onion
- 2 potatoes, peeled and chopped
- 1/2 cup finely chopped carrots
- 1 teaspoon salt
- ground black pepper to taste
- 1/2 teaspoon dried thyme

Directions
step 1: Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
step 2: In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
step 3: Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.

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