1/4 pound
frozen bacon, chopped fine
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2
large yellow onions, chopped
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6
stalks celery, diced
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28 ounces
can crushed tomatoes
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42 ounces
water (1 1/2 tomato cans)
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10
7 oz cans clams, drained, liquid reserved
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1 tablespoon
salt
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2 teaspoons
dried thyme or 2 Tbsp fresh
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3
bay leafs
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10-12
boiling potatoes, peeled and medium diced
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1
loaf crispy garlic bread
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In a large covered stockpot (at least 8 qt.), brown the bacon until crisp. Remove all but 2 tsp bacon fat. Remove the bacon bits from the pot and drain them on paper towels.
Ask the hotline about this step!Add the onions and celery to the pot and cook them, stirring occasionally, until wilted.
Ask the hotline about this step!Add the crushed tomatoes, water, thyme, salt, bay leaf and the juices from the clams. Bring to a boil.
Ask the hotline about this step!Add the potatoes. When the pot returns to a boil, reduce the heat to medium low and cook, partially covered, until the potatoes are just fork tender.
Ask the hotline about this step!Add the clams and heat them through.
Ask the hotline about this step!Take a small piece of garlic bread and put in the bottom of a soup bowl followed by a serving of chowder. Sprinkle bacon bits on top.
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