Clam Chowder - cooking recipe

Ingredients

6 slices bacon, chopped
1 c. chopped onion
1 c. chopped celery
1/2 c. chopped green bell pepper
1 (21 oz.) can minced clams
1 (28 oz.) can tomatoes
3 c. water
1/2 tsp. thyme
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
3 c. chopped potatoes
1 (16 oz.) can Shoe Peg corn
2 Tbsp. margarine

Preparation

Cook bacon in heavy saucepan until nearly crisp.
Add onion, celery and green pepper.
Cook over low heat for 10 minutes or until tender, stirring occasionally; drain.
Drain clams, reserving liquid.
Add clam liquid, tomatoes, water, thyme, bay leaf, salt and pepper to saucepan.
Bring to a boil; reduce heat. Simmer, covered, for 1 hour.
Add potatoes.
Cook for 30 minutes or until potatoes are tender.
Add clams and corn.
Simmer for 15 minutes.
Stir in margarine; discard bay leaf.
Yield:
8 servings.