Choose your own favorite chowder -- Manhattan, made with tomatoes or New England, made with milk.

1/4 c. minced onion
2 cans (7 oz. each) minced or whole clams, drained (reserve liquor)
2 c. diced pared potatoes
1 c. water
1/3 c. diced celery
1 can (16 oz.) tomatoes
2 tsp. snipped parsley
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper

In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in reserved clam liquor, the potatoes, water and celery. Cook uncovered until potatoes are tender, about 10 minutes. Add clams, tomatoes and seasonings. Heat to boiling, stirring occasionally. 6 servings.

New England Clam Chowder: Decrease water to 1/2 cup. Omit celery, tomatoes, parsley and thyme and add 1 cup milk with the clams.