Hatteras Style Clam Chowder

Ingredients

• 4  carrots sliced
• 5 stalks celery sliced
• 3 quarts bottled clam juice 
• 32 ounce clams with juice minced canned
• 8 slices bacon crumbled crisp cooked
• 1 teaspoon thyme leaves dried
• 0.5 teaspoon ground pepper black
• 1 large onion chopped
• 1 tablespoon vegetable oil 
• 4 cups potatoes white cubed peeled

Equipment

• pot

Directions

1. In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.