Manhattan Clam Chowder - cooking recipe

Ingredients

6 slices bacon, diced
1 c. celery, diced
1 can (1 lb. 12 oz.) tomatoes
3 or 4 cans minced or chopped clams
2 tsp. salt
1 bay leaf
3 1/2 c. diced potatoes
1 c. sliced onion
1/2 c. diced green pepper
1/4 tsp. pepper
1 1/2 tsp. dried thyme leaves
2 Tbsp. chopped parsley

Preparation

In 6-quart pot, saute diced bacon until crisp.
Add onion, celery and green pepper; cook over low heat, 5 minutes, stirring occasionally.
Add tomatoes to veggie mixture.
Drain clams, reserve liquid; set clams aside.
Add water to clam liquid to equal 1-quart.
Pour into pot.
Add salt, pepper, bay leaf and thyme. Bring to boil, reduce heat; simmer covered 45 minutes.
Add potatoes (more or less to your liking); cover and cook 25 minutes. Add clams; simmer 15 minutes, uncovered.
Add parsley; serve hot with crackers.