Manhattan Clam Chowder

8 slices bacon, chopped
3/4 c. onions, chopped
3-4 bottles clam juice
2 small cans tomato sauce
water, approx 3-6 cups
frozen mixed or soup vegetables
6 small red potatoes, quartered
3 cans minced clams
thyme to taste
black pepper to taste

In large soup pot, cook bacon and onions, until bacon is almost crisp and onions are translucent. Add tomato sauce and clam juice, black pepper and thyme, scraping bottom of pot to get all bacon drippings and stuck on. Add potatoes and continue cooking for another 10 minutes. When potatoes are almost tender you can add your mixed vegetables. Clams always go in for the last few minutes of cooking so that they don't get cooked too long (they get rubbery). Mkes 8 good sized servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LSAVELA.