“Down Town” Manhattan Clam Chowder

1 Slice Bacon (1/2 oz. Uncooked) – 100
1 Large Onion, Chopped – FREE
3–5 Garlic Cloves, Minced - FREE
1 Green Bell Pepper, Chopped – FREE
1 Carrot, Chopped - FREE
2 Celery Stalks, Chopped – FREE
24 oz. Clam Juice – FREE
12 oz. Baby Clams, Canned With Juice, Chopped – 300
14 1/2 oz. Can of Italian Style Diced Tomatoes – FREE
4 Bay Leaves – FREE
1 Teaspoon Dried Thyme – FREE
1/4 Cup Fresh Parsley, Chopped - FREE
1/4 Cup Green Onion, Chopped - FREE
1/8 Teaspoon Thyme – FREE
Salt and Pepper To Taste - FREE

1. In a large soup pot, cook bacon over medium heat until very crisp. 
2. Add onion and garlic, cook, stirring until tender. 
3. Add green pepper, carrot, celery and cook for about one minute. 
4. Add clam juice, baby clams (with juice), tomatoes, bay leaves and thyme.  Boil for 1 minute. 
5. Reduce heat to medium and simmer for 30 minutes.  Remove the bay leaves. 
6. Stir in remaining ingredients.

Makes four 100 calorie servings.