Recipe: Manhattan Clam Chowder

Recipes using McCormick Organic Thyme

• 3 slices bacon, finely diced
• 1 cup finely diced celery
• 1 cup chopped onion
• 2 (7 oz) cans (2 cups) minced clams
• 1 lb can (2 cups) tomatoes
• 2 cups diced potatoes
• 1 cup finely diced carrots
• 1 1/2 tsp sea salt
• 1/4 tsp thyme
• dash white pepper

1. Cook bacon to crisp. Set aside.
2. Simmer onions and celery in small amount of oil until tender.
3. Drain clams; reserve liquor. Add water to liquor to make 4 cups.
4. Add celery, onion and bacon finely diced.
5. Add tomatoes, potatoes, carrots, and seasonings.
6. Cover and simmer about 35 minutes.
7. Blend 2 tablespoons flour with 2 tablespoons cold water to make smooth paste.
8. Stir into chowder.
9. Cook and stir until mixture comes to a boil.
10. Add clams; heat through.