Ingredients
1/4
cup finely chopped bacon or salt pork
1
small onion, finely chopped (1/4 cup)
2
cans (6.5 oz each) minced or whole clams, undrained*
2
medium potatoes, diced (2 cups)
1/3
cup chopped celery
1
cup water
2
teaspoons chopped fresh parsley
1
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4
teaspoon salt
1/8
teaspoon pepper
1
can (14.5 oz) whole tomatoes, undrained
Preparation
In 4-quart Dutch oven, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.
