Arizona Clam Chowder - cooking recipe

Ingredients

2 slices bacon, cut into 1/4-inch pieces
1 medium onion, chopped
1 large fresh, mild green chili, such as Anaheim (or California) or poblano (or pasilla), stemmed, seeded and chopped
1 stalk celery
1 large (8 oz.) thin-skinned potato, peeled and diced
1/4 tsp. dry thyme leaves
1 (10 oz.) can whole baby clams
2 (8 oz. each) bottles clam juice
1 (14 1/2 oz.) can tomatoes
salt and pepper
warm flour tortillas

Preparation

In 3 to 4-quart pan, cook bacon over medium heat until lightly browned, about 5 minutes; stir often.
Add onion, chili and celery and cook, stirring often, until veggies are slightly browned, 10 to 14 minutes.
Stir in potato, thyme, clams with their liquid, clam juice, tomatoes and then liquid (break up tomatoes with a spoon).
Bring to a boil, cover, reduce heat and simmer until potatoes are tender to bite, 15 to 20 minutes.