Manhattan clam chowder (prodigy)

Yield: 8 Servings

Ingredients:

• 1/2 c Diced bacon
• 1 c Diced onions
• 1/4 c Green pepper
• 2 tb Butter
• 2 tb Flour
• 3 c Bottled clam juice
• 2 c Chopped clams
• 1/2 ts Thyme
• 2 tb Tomato paste or ketchup
• 2 c Diced potatoes

Instructions:

PLACE BACON ONION PEPPER and butter in a 3-quart pot over medium heat and cook stirring 10 minutes. Sprinkle with flour and mix. Add the clam juice clams thyme and tomato paste. Cover bring to a boil and simmer for 15 minutes. Add potatoes replace cover and cook until potatoes are tender another 10 to 15 minutes. Taste for salt and pepper. Serve piping hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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