Jim Pimlott’s Clam Chowder

This soup has become one of our new family fav’s.  The fact that my husband is the one who prepares it, makes it even more fabulous in my book!  (Now if I could only get him to do the dishes!)

This is a great soup in any season, but is especially welcome at this time of the year.  I hope Jim doesn’t mind me sharing the recipe!

Clam Chowder (Manhattan/Red)

What you’ll need:

• 4 slices lean bacon, cut up and fried
• 2 cans clams or equal amount fresh (plus juice)
• 1 whole onion, diced
• 4 carrots, cut up
• 3 potatoes, diced
• 3 stalks celery, diced
• 1 can whole tomatoes (with juice)
• 2 bay leaves
• 1 tsp thyme
• 2 cups clamato juice
• 1 tsp Worcestershire sauce
• salt and pepper to taste

What to do:

Simmer all ingredients until cooked.  Add clamato juice at the end if you need more taste.

My husband usually adds prawns and whatever white fish we have on hand – usually cod.  Add some fresh buns and enjoy!