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.