MANHATTAN-STYLE CLAM CHOWDER with CHILIES
6 Servings

Chilies add a southwestern twist to this traditional chowder.

4 bacon slices, chopped
1 onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 14- to 16-ounce cans stewed tomatoes
1 8-ounce bottle clam juice
1 8-ounce tomato sauce
1 large russet potato, peeled, diced
1 4-ounce can diced green chilies
2 6 1/2-ounce cans chopped clams

Fry bacon in heavy large saucepan over medium-high heat until just beginning to brown, about 7 minutes. Add onion, celery, garlic, bay leaf and thyme and cook until onion is tender, stirring occasionally, about 8 minutes. Add stewed tomatoes with their juices, clam juice, tomato sauce, potato and chilies. Reduce heat and simmer until potato is very tender, about 40 minutes. Add clams with juices and heat through. Season chowder to taste with salt and pepper. Ladle into bowls and serve.