1/4 c. finely cut bacon
1/4 c. minced onion
1 pt. shucked fresh clams with liquor or 2 (7 oz.) cans minced or whole clams
2 c. finely diced raw potatoes
1 c. water
1/3 c. diced celery
1 (1 lb.) can cooked tomatoes
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
2 tsp. minced parsley

Saute bacon and onion in large kettle. Drain clams; add clam liquor, potatoes, water and celery to onion and bacon. Cook until potatoes are tender, 10 minutes. Just before serving, add clams, tomatoes and seasonings. Heat. Serve at once. Yield: 6 servings.