1. Cut up pieces of bacon. Fry bacon slightly, then add onion and celery and saute until onion is yellow, but not browned. In large cooking pot, pour bacon, onion and celery. To this add stewed tomatoes, diced potato, carrots, water, sugar, salt and pepper. Cook gently until carrots and potatoes are done. Last add chopped clams that have been drained. Heat for approximately 15 minutes. Do not boil after the clams have been added or they will get tough.
Courtesy of: Vonnie Beaver Edwards
Manhattan Clam Chowder - Classic chowder really stands out with fresh vegetables, stewed tomatoes and five slices of Edwards hickory-smoked bacon.