Clam Chowder

Name: Clam Chowder
Ingredients: 2 c. clams, shucked or steamed; juice of clams; 2 to 3 strips bacon, finely chopped; 1 onion, finely chopped; 2 potatoes, peeled and diced; 1 to 4 stalks celery, diced; 2 c. tomatoes, chopped; 1/4 tsp. thyme; salt and pepper to taste

9 ingredients

9 steps

Ingredients

2 c. clams, shucked or steamed
juice of clams
2 to 3 strips bacon, finely chopped
1 onion, finely chopped
2 potatoes, peeled and diced
1 to 4 stalks celery, diced
2 c. tomatoes, chopped
1/4 tsp. thyme
salt and pepper to taste

Directions

1

Measure clam juice; add water to make 2 1/2 cups.
2

Set clams aside.
3

In frypan, cook bacon until crisp; remove bacon and set aside.
4

Saute onions until limp; stir in potatoes and clam juice. Cover and simmer 10 minutes.
5

Add tomatoes and simmer with celery for 10 more minutes.
6

Add clams and thyme.
7

Cook 5 to 10 minutes until clams and potatoes are tender.
8

Add salt and pepper.
9

Serve with a few crisp pieces of bacon in each bowl.