Manhattan Clam Chowder

3 Slices Bacon, diced
1 Cup / 250 mL Finely Diced Celery
1 Cup / 250 mL Finely Diced Onion
3 Cups / 750 mL Water
1 Can (16 oz. / 454 g) Diced Tomatoes
2 Cups / 500 mL Diced Potatoes
1 Cup / 250 mL Finely Diced Carrots
1-1/2 teas. / 7.5 mL Salt
To taste Watkins Black Pepper
3 Tbsp. / 45 mL All-Purpose Flour
3 Tbsp. / 45 mL Cold Water
2 Cans (6-1/2 oz. / 184 g each) Minced Clams with Juice

Partially cook bacon in large kettle. Add celery and onion and cook until tender. Add water and next six ingredients. Cover and simmer about 35 minutes or until vegetables are tender. Combine flour and water and stir into soup, cooking and stirring until boiling and thickened. Add clams and heat through. Makes 8 servings.

Nutritional Information Per Serving:
Calories 120, Protein 9g, Carbohydrates 18g, Sodium 630mg, Fat 2g, Saturated Fat 0g, Cholesterol 18mg, Dietary Fiber 2g

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