Manhattan Clam Chowder - cooking recipe

Ingredients

3 slices bacon, diced
1 t. dried thyme
1 c. onion, sliced and peeled
3 c. white potatoes, pared and cubed
1/2 c. celery, diced
5 c. hot water
2 t. salt
1/8 t. pepper
3 1/2 c. canned tomatoes
1 1/2 c. carrots, pared and diced
3 c. clam liquid
1 doz. hard-shelled clams, shucked
1 T. parsley, minced
1/2 t. dried thyme

Preparation

Saute bacon in a deep kettle, stirring occasionally. Stir in dried thyme and onions. Cook, stirring occasionally until tender. Add potatoes and next four ingredients. Cover and simmer 5 minutes. Add the tomatoes and clam liquid. (If you don't have 3 cups of clam liquid, add water to make up the difference.)