Classic Manhattan Clam chowder recipe. This is a England version with stock and tomato bases.

Ingredients

• 6 cans (3.88 oz) ROBINSON CRUSOE Whole Clams, drained, (reserve juice), chopped
• 2 cans(14oz) Chicken Broth
• 2 Potatoes; medium, 1/2” diced
• 4 oz Bacon; chopped
• 1 cup Onion; chopped
• 1 each Red or Green Bell Pepper; chopped
• 2 each Celery Stalk; chopped
• 2 Tbsp Flour; all purpose
• 1 Tbsp Corn Starch
• 1 can (28 oz) Italian-style Tomatoes; chopped
• 2 each Tomatoes; fresh, peeled, seeded, chopped
• 1 Tbsp Worcestershire Sauce
• 1 each Bay Leaf
• ½ tsp Thyme; dried
• ¾ tsp Sea Salt
• ½ tsp Ground pepper
• 1 dash Cayenne pepper
• Parsley; freshly chopped, as needed

Directions

1. Drain juice form clams, reserve. Place chicken broth and clams in large sauce pan; bring to boil and add potatoes; cook potatoes for 10 minutes until al dente. Strain potatoes and clams, reserve with broth.
2. Place chopped bacon in large sauce pan over medium heat and render fat until crispy. Add onions, peppers and celery and sauté until translucent.
3. Add flour and corn starch; continue sautéing until mixture is combined and slightly blond.
4. Add reserve clam broth to stock pot slowly whisking frequently. Slowly add tomatoes, Worcestershire sauce, bay leaf, thyme, salt, pepper and cayenne whisking frequently. Add potatoes and clams; simmer, covered, 25 minutes. Add chicken broth if necessary to adjust thickness.
5. Garnish with freshly chopped parsley.

Enjoy!