Classic Manhattan Clam Chowder
This is really tasty, if you like red chowder!
For red (Manhattan) Chowder, the key is the THYME...
don't skip that ingredient...
BUT also, don't add too much... too much will overpower the chowder...
best to add too little, and you can add more towards the end...

Ingredients:
2 dozen large fresh Quahogs (chowder clams)
6 slices bacon
1 1/2 cups chopped onions
1 cup chopped green pepper
1 1/2 cups chopped carrots
1 cup chopped celery
1 (28 ounce) can crushed tomatoes (I like to use whole plum tomatos in puree, and I dice the tomatos myself)
3 cups water
1 bay leaf
1 teaspoon dried thyme
1 teaspoon fresh ground pepper
4 potatoes , cut into 1/2" cubes
1/2 cup fresh parsley , chopped
1 lb cooked shrimp, tails removed (optional) (add this to make the chowder really tasty)

Directions:
1. Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
2. Chop the clams.
3. In a large pot, cook the bacon over medium/high heat until slightly crisp.
4. Add the onions and cook, stirring until transparent.
5. Add the pepper, carrot and celery and cook for about a minute.
6. Add the tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
7. Bring to a boil and add potatoes.
8. Simmer 30 minutes or until potatoes are tender.
9. Remove the bay leaf. Add chopped parsley and clams now and simmer for an additional 5 minutes.
10. Turn off the heat and add the cooked shrimp now, if you plan to use them, but do not continue to cook or the shrimp will get tough.
11. You should only warm the shrimp over for best results.
12. Season with salt and pepper, if desired.