Texas Style Clam Chowder - cooking recipe

Ingredients

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

Preparation

In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender.
Stir in reserved clam liquid, 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.