1/4 cup Bacon, finely cut up
1/4 cup Onion, finely chopped
2 cans (8 ounces each) minced or whole Clams
2 cups Potatoes, finely chopped
1 cup Water
1/3 cup Celery, chopped
1 can (16 ounces) whole Tomatoes
2 teaspoons Parsley, chopped
1 teaspoon Salt
1/4 teaspoon Thyme, dried
1/8 teaspoon Pepper
Oyster Crackers, if desired
Cook and stir bacon and onion in large kettle until bacon is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to bacon and onion. Cook until potatoes are tender, about 10 minutes. Add clams, tomatoes (with liquid), parsley, salt, thyme and pepper. Heat to boiling, stirring occasionally. Serve with oyster crackers, if desired.
Makes 8 servings.
NOTE:
1 pint shucked fresh clams with liquid can be substituted for the canned clams. Chop clams and add with the potatoes.