1/4 c. diced onion
1/4 c. minced onion
2 cans (7 oz. ea.) minced or whole clams, drain and reserve liquid
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 seasoned. Heat to boiling, stirring occasionally. Serves 6.