| 2-8 oz. cans whole clams | 1 small onion, chopped |
| 1/4 c. bacon, chopped | 1 c. potatoes, chopped |
| 1/2 c. celery, chopped | 1 c. water |
| 1/4 tsp. dried thyme leaves | 1-16 oz. can whole tomatoes |
| 2 tsp. chopped parsley | salt and pepper |
|
Cook bacon and onion in skillet until bacon is crisp. Drain clams, reserving the liquid. Add enough water to liquid to make one cup. Place clams, liquid, potatoes, celery, water and bacon/onion mixture in sauce pan. Heat to boil, then reduce to simmer. Simmer for 10 minutes, stirring occasionally.
Stir in salt and pepper to taste. Add thyme, parsley and tomatoes (undrained). Break up tomatoes. Heat to boiling, stirring occasionally.
Serves 4 (c)2000 Recipes4U(tm) |