Clam Chowder - cooking recipe

Ingredients
    2 c. clams, shucked or steamed
    juice of clams
    2 to 3 strips bacon, finely chopped
    1 onion, finely chopped
    2 potatoes, peeled and diced
    1 to 4 stalks celery, diced
    2 c. tomatoes, chopped
    1/4 tsp. thyme
    salt and pepper to taste
Preparation
    Measure clam juice; add water to make 2 1/2 cups.
    Set clams aside.
    In frypan, cook bacon until crisp; remove bacon and set aside.
    Saute onions until limp; stir in potatoes and clam juice. Cover and simmer 10 minutes.
    Add tomatoes and simmer with celery for 10 more minutes.
    Add clams and thyme.
    Cook 5 to 10 minutes until clams and potatoes are tender.
    Add salt and pepper.
    Serve with a few crisp pieces of bacon in each bowl.

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