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Rhode Island Red Clam Chowder




Source of Recipe


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List of Ingredients




1/4 C bacon, finely cut up
1/4 C onion, finely chopped
2 (8-oz) cans minced or whole clams
2 C potatoes, peeled and finely chopped
1 C water
1/3 C celery, chopped
1 (16-oz) can whole tomatoes, undrained
2 t fresh parsley, chopped
1 t salt
1/4 t dried thyme
1/8 t pepper
Oyster crackers, if desired


Recipe



Cook and stir bacon and onion in large kettle until bacon is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to bacon and onion. Cook until potatoes are tender, about 10 minutes.
Add clams, tomatoes, parsley, salt, thyme and pepper. Heat to boiling, stirring occasionally.
Serve with oyster crackers, if desired. Serves 8.