Manhattan Clam Chowder

2 tsp bacon grease
3 stalks celery, chopped
1 large onion, chopped
1 carrot, chopped
1/4 bell pepper, chopped
1 large jalapeno, chopped. seeds discards if desired
2 medium red skin potato, diced
1 can diced tomato (14 oz)
1 can clams, cut in half
2 oz frozen clams, cut in half
1 tsp homegrown thyme or 2 tsp store bought
2 cloves garlic
1tsp worcestershire sauce
2 cups water (or replace some water with bottled clam juice)
salt, black pepper, and crushed red pepper to taste

Fry chopped veggies in oil and bacon fat. Add salt, pepper, thyme, garlic and cook until fragrant. Add water, tomatoes, clams, worcestershire sauce and simmer for 15 minutes until veggies are tender and flavors mix.

Serving Size: make six 250g servings

Number of Servings: 6