Manhattan Clam Chowder

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3 (6.5 ounce) cans minced clams
1 1/2 cups water
1 (16 ounce) can petite diced tomatoes
1 cup chopped onion
2 potatoes, peeled and chopped into 1/2-inch pieces
1/2 cup finely chopped carrots
1 teaspoon salt
ground black pepper to taste
1/2 teaspoon dried thyme


Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.

In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 25 to 30 minutes or until the potatoes are soft.

Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.




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