4 bacon slices, fried and finely crumbled
1 cup finely chopped onions
1 cup finely chopped celery
2 1/2 cups diced (1/4-inch cubes) potatoes
1/4 cup coarsely grated carrots
1 (8 oz.) bottle clam juice
1 (15 oz.) can petite diced tomatoes
4 (6 oz. ea.) cans minced clams
1 (10 oz.) can tomato soup
2 tbsp. dehydrated parsley flakes
Old Bay seasoning, garlic powder and ground red pepper (easy does it!), to taste
2 tbsp. corn starch (optional)

Fry, drain and finely crumble bacon. Reserve 1 teaspoon of the grease. Drain juice from clams and from diced tomatoes into a 4-quart pot. Add bottled clam juice, onions, celery, bacon and bacon grease. Bring to a boil and gently simmer until celery and onions are tender (about 10 minutes). Add potatoes, parsley flakes and spices to pot. Gently simmer another 10 minutes. Add remaining ingredients (except for corn starch) to pot and gently simmer (stirring occasionally) for another 10 to 15 minutes.

If thicker chowder is desired, dissolve corn starch in 1/2-cup cold water and slowly mix into simmering pot just before removing from the heat. Enjoy!

Recipe makes about 2 quarts (8 one-cup servings).

Submitted by: Buck Rodgers