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RHODE ISLAND Red Clam Chowder




Source of Recipe


Janey
RHODE ISLAND Red Clam Chowder

FILE - RHODE

1/4 cup bacon, finely cut up
1/4 cup onion, finely chopped
2 (8-ounce) cans minced or whole clams
2 cups potatoes, peeled and finely chopped
1 cup water
1/3 cup celery, chopped
1 (16-ounce) can whole tomatoes, un-drained
2 teaspoons fresh parsley, chopped
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
Oyster crackers, if desired

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.