Mom’s Manhattan Clam Chowder

Makes 4 servings

3 slices bacon, cut into 1/2-inch pieces

1/2 c. onion, chopped

1/2 c. celery, chopped

1 c. potatoes, diced

1 carrot, peeled and shredded

1-1/2 c. water

1 t. salt

8-oz. can minced clams

1/4 t. dried thyme

8-oz. can tomato sauce

Cook bacon in a heavy 3-quart kettle or saucepan over medium heat until crisp. Add onion and celery to bacon and drippings; sauté until onion is tender. Add potatoes, carrot, water and salt. Cover and simmer 20 minutes. Add clams with juice, thyme and tomato sauce. Bring to a simmer just long enough to heat through.

Keep celery crisp and green to the last stalk. Simply remove it from the plastic bag when you get home and keep the celery wrapped in aluminum foil.