Clam Chowder

Directions

1. 1
   Cook bacon in heavy saucepan until nearly crisp.
2. 2
   Add onion, celery and green pepper.
3. 3
   Cook over low heat for 10 minutes or until tender, stirring occasionally; drain.
4. 4
   Drain clams, reserving liquid.
5. 5
   Add clam liquid, tomatoes, water, thyme, bay leaf, salt and pepper to saucepan.
6. 6
   Bring to a boil; reduce heat. Simmer, covered, for 1 hour.
7. 7
   Add potatoes.
8. 8
   Cook for 30 minutes or until potatoes are tender.
9. 9
   Add clams and corn.
10. 10
    Simmer for 15 minutes.
11. 11
    Stir in margarine; discard bay leaf.
12. 12
    Yield:
13. 13
    8 servings.