Manhattan Clam Chowder - cooking recipe

Ingredients

1/4 c. diced bacon
1/4 c. minced onion
2 (7 oz. each) cans minced or whole clams, drained (reserve liquor)
2 c. diced, pared potatoes
1 c. water
1/3 c. diced celery
1 (16 oz.) can tomatoes
2 tsp. snipped parsley
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper

Preparation

In a large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender.
Stir in reserved clam liquor, the potatoes, water and celery.
Cook, uncovered, until potatoes are tender, about 10 minutes.
Add clams, tomatoes and seasonings. Heat to boiling, stirring occasionally.
Makes 6 servings.