Manhattan Clam Chowder
Recipe by: Sarah Brenner
Servings: 5
1/4 cup diced bacon
1/4 cup minced onion
2 cans (7 to 8 ounces each) minced clams, drained
1 can (10 1/2 ounces) condensed potato soup
1 can (10 3/4 ounces) condensed tomato soup
1 soup can water
2 teaspoons snipped parsley
1 teaspoon salt
1/4 teaspoon thyme leaves
1/8 teaspoon pepper
In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Mix in remaining ingredients. Heat through, stirring occasionally.
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