Manhattan Clam “Chowda”

This weekend, I really felt the chill in the air. It called for a bowl of clam “chowda” to warm the soul. It’s easy and it satisfies any need for comfort.

4 – 6 oz cans minced clams
2 strips bacon, chopped
1/3 c finely chopped leek or 4 green onions
1 stalk celery, finely chopped
2 cloves minced garlic
3 c. V8 juice
2 med. potatoes, peeled and chopped
1 – 14.5 oz can diced tomatoes
1 – 11 oz can whole kernel corn with sweet peppers
2 bay leaves
2 tsp dried thyme leaves
2 tsp worcestershire sauce
1 tsp marjoram leaves
1/4 tsp salt and pepper

Roughly chop clams, reserving juice in a separate bowl. In a dutch oven, cook bacon over moderate heat until crisp. Remove bacon reserving drippings. Add leek, celery, and garlic. Cook for 5 minutes. Add V8, potatoes, tomatoes, etc. except for bacon and clams. Bring to a boil. Simmer for 45-50 minutes. Stir in clams and clam juice at the end. Do not boil the clams because they will become tough and rubbery. Enjoy with a fresh loaf of bread!

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