Manhattan Clam Chowder
1 onion, 1/2 inch dice
1 bell pepper 1/2 inch dice
1 carrot 1/2 inch dice
4 ribs celery 1/2 inch dice
5 strips bacon fine dice
2 T old bay seasoning
1 can chopped clams rinsed
2/3 cup canned diced tomatoes
1/2 T garlic powder
4 bay leaves
1 t dry mustard
2 cooked potatoes diced
2 cans clam juice
1/2 t nutmeg
Saute bacon in large stock pot. When bacon is cooked, add onion, pepper, carrot, and celery and cook until tender. Add seasoning and cook for one minute. Add tomatoes and clam juice. bring to a boil and reduce to a simmer for about 45 minutes. Add clams and potatoes. Serve emediately or cool in an ice bath. Store in the refriderator or freeze.
