1/4 c. minced onion
1/4 c. diced celery
2 (8 oz.) cans minced clams, drained
1 (10 oz.) can condensed cream of potato soup
1 (16 oz.) can whole peeled tomatoes
2 soup cans water
Dash of parsley
1 tbsp. salt
1/4 tsp. thyme
1 med. potatoes
Dash of ground pepper

In small pan, melt small amount of butter and cook celery and onions until tender, about 10 minutes. Mix remaining ingredients into 4 quart soup pot or saucepan. Add celery and onion and simmer over medium heat 1 hour or until potatoes are tender. Add small amount of water as necessary. Stir occasionally. Serve with oyster crackers. Serves 6.