2 slices bacon, cut into 1 inch pieces
2 celery stalks, chopped
2 med. onion, chopped
1/2 lb. potatoes, peeled and cut 1/2 inch chunks
3 (6 1/2 oz.) cans chopped clams
1 (28 oz.) can tomatoes
1/2 tsp. salt
1/2 tsp. thyme or oregano
1/4 tsp. pepper

In 3 quart casserole, cook bacon on high 1 1/2 to 3 minutes until crisp. Add celery, onions and potatoes. Cook on high 7 to 10 minutes until vegetables are tender.

Drain clams reserving liquid and adding water if needed, to measure 1 1/2 cups. Add clam liquid, potatoes, tomatoes with their liquid, salt, pepper and thyme to casserole.

Cook, covered, on high 18 to 25 minutes until potatoes are tender, stirring once. Add reserved clams. Cook, covered, on high 2 to 3 minutes until clams are heated through.