Nothing better for a rainy day than a good soup, here I bring you my version of a Manhattan style clam chowder. Ingredients: 50 g bacon diced 1 kg clams 1 garlic joint or leek 1 large onion, minced 1 carrot, diced 2 garlic cloves, minced 3 diced tomatoes 2 large potatoes diced 1 Lt of fish broth 1 cup of tomato juice 1 bay leaf 1/2 teaspoon dried thyme salt and pepper Cook the bacon in a pot until golden for 10 minutes. Add the leeks, onion, carrot and minced garlic. Cover the pot and let them cook over medium heat, stirring occasionally for about 6 to 8 minutes. Place the tomato, cover the pot again and continue cooking for 4 to 5 more minutes. At this point we add the potatoes, the broth, the tomato juice, the thyme and the bay leaf. Salt and pepper Cover the pot again, bring the soup to a boil and simmer until the potatoes are soft, 15 to 20 minutes. Lastly, we add the clams and leave them for 10 more minutes, now we turn off the heat. And we rectify the salt. All you need is a few slices of bread, with butter, garlic and parsley.