Manhattan Clam Chowder

Being from the East Coast you would think I like New England Clam Chowder. The answer is NO. I am from New Jersey, land of the Manhattan Clam Chowder. There is no other.

4 slices of bacon or 2 tbls of olive oil

1 cup celery, diced

1/2 cup green pepper, chopped

1 large onion, diced

2 cloves of garlic, minced

2 cups potato, diced in small pieces

1 large can stewed tomatoes, chopped with juice

1-6 oz can of tomato puree

8 oz jar of clam juice

3 6.5 oz cans of clams with juice

3 cups chicken or vegetable broth

1 teaspoon salt

1/4 teaspoon thyme

1 bay leaf

dash of cayenne pepper

In a large soup pot, cook bacon until crisp. Remove from pot and save for later. You can substitute olive oil for the bacon fat if you wish. Add celery, green pepper and onion to oil and sauté until limp. Add remaining ingredients and cook until potatoes are soft. Serve with a generous plate of crackers.

— Barbara Rexford