Manhattan Clam Chowder

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5 cups	1, 2" diced potatoes.
4 slices	bacon, diced.
2 cups	sliced celery.
2 cups	diced onion.
1/2 cup	carrots, diced.
1 teaspoon	thyme leaves.
2 (14oz) cans	diced tomatoes.
2 tablespoons	butter.
6 (6oz) cans	chopped clams.
2 (8oz) bottles	clam juice.
1/4 teaspoon	cayenne.
1 teaspoon	black pepper.
1 teaspoon	salt.
2 cups	water.
1 tablespoon	dried parsley.

Cook the bacon in a stock pot over medium heat until it just starts to brown. Toss in the celery, onions and carrots and cook until vegetables are limp but not browned. Add the potatoes and cook, stirring for 5 minutes. Add the rest of the ingredients except for the butter and bring to a boil.

Cover and simmer until the potatoes are tender. This will take 25 to 30 minutes. Just before serving add the butter.

Recipe uploaded with Shop'NCook for iPhone.

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