Manhattan Clam Chowder - cooking recipe

Ingredients

1/4 c. finely cut up, lean salt pork or bacon
2 (8 oz. each) cans minced or whole clams
1 c. water
2 tsp. snipped parsley
1/4 tsp. dried thyme leaves
1 (16 oz.) can whole tomatoes, undrained
1 small onion, chopped
2 c. finely chopped potatoes
1/3 c. chopped celery
1 tsp. salt
1/8 tsp. pepper

Preparation

Cook and stir salt pork and onion in Dutch oven until pork is crisp and onion is tender.
Drain clams, reserving liquid.
Stir clam liquid, potatoes, celery and water into onion and pork.
Heat to boiling.
Reduce heat.
Cover and boil until potatoes are tender, about 10 minutes.
Stir in clams and remaining ingredients.
Break up tomatoes with fork.
Heat to boiling, stirring occasionally.
Makes 5 servings, 160 calories per serving.