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MANHATTEN STYLE CLAM CHOWDER 2 (1 lb.) cans tomatoes 1 large diced onion 2 1/2 c. diced celery 7 to 8 carrots, diced 8 medium potatoes, cubed 2 1/2 Tbsp. thyme 3 cans minced clams with juice 3 bottles clam juice 1/2 c. ketchup 1/4 c. mustard 3 dried chili peppers or 1 tsp. Tabasco sauce 1 1/2 Tbsp. salt 2 tsp. black pepper Cook in large 6 quart pot for 3 to 4 hours. Do not add potatoes until last hour of cooking to avoid overdoneness of potatoes. They should be firm, not mushy. Drain juice from clams and use in soup. Refrigerate clams and add to soup the last 1/2 hour of cooking. Cooking clams too long can make them become too chewy and tough. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!