|
5 slices bacon
1 cup chopped onions
1 cup chopped celery
1/4 cup diced green pepper
3 cups water
2 cups diced potatoes
1 cup diced carrots
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon black pepper
three six ounce cans minced clams
2 cups chopped tomatoes
1 bay leaf
Cook bacon slices in pan. Remove bacon and crumble for later use. Sauté vegetables, except tomatoes in hot bacon drippings until tender and brown. Mix in water and clam juice. Add spices and bay leaf and simmer for 20 to 25 minutes to allow the flavors to blend. Stir in clams and tomatoes and heat through. | 