Manhattan Clam Chowder

You have to have Manhattan chowder if you have New England Chowder.  It’s only fair!  No cream in this one so it’s much lighter.

1 onion, chopped
2 stalks celery, chopped
2 yellow peppers, chopped
2 carrots, chopped
6 slices bacon, diced
2 cans tomatoes, diced
2 cans chopped clams
2 bay leafs
2 tsp. thyme
1 quart chicken stock
1 tsp. sugar
2 potatoes, peeled and diced

Brown bacon and sauté vegetables in grease until tender.  Add tomatoes, spices and stock.  Simmer 15 minutes.  Add potatoes, clams and desired seafood (scallops, fish, crab, etc.)  simmer 15 minutes or until potatoes are done.  Thicken with cornstarch and water if desired.