Manhattan Clam Chowder

1 large onion diced
1 cup chopped celery
2 cups shredded carrots
2 cups frozen corn
2 cups tomato juice
1 lg can diced tomatoes
4 doz steamed clams chopped plus water from steaming approx 6 cups
5 med potatoes diced

add all diced vegatables and can of tomates to a stock pot add tomato juice and the water used to stead clams. simmer till veggies are soft. chop clams and add to the soup mixture. add water and seasonings as needed

Serving Size: makes 12 hearty bowls

Number of Servings: 12

Recipe submitted by SparkPeople user SAHSAJOY.