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Manhattan Clam Chowder

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2 tablespoons vegetable oil
1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
5 medium potatoes (about 2 pounds), peeled and diced
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cans (10 ounces each) baby clams, undrained
1 bottle (8 ounces) clam juice
2 tablespoons real bacon bits
1 teaspoon dried thyme


In a 6-quart soup pot, heat the oil over medium-high heat until hot but not smoking. Add the onion, celery, and carrots and sauté for 5 to 7 minutes, or until the onions are tender, stirring frequently. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 50 to 55 minutes, or until the potatoes are fork-tender.

Makes 3 to 4 servings

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