Speedy Summer Manhattan Clam Chowder

Ingredients

• 1/4 cup salt pork or bacon, finely chopped
• 1 small onion, finely chopped
• 13 ounces minced clams, drained and liquid reserved
• 2 cups potatoes, finely chopped
• 1 cup water
• 1/3 cup celery, chopped
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 16 ounces whole tomatoes, undrained

Directions

1. 1

   Cook salt pork and onion in Dutch oven, stirring frequently, until pork is crisp and onion is tender.

2. 2

   Stir in clam liquid, potatoes, water and celery.

3. 3

   Heat to boiling, stirring occasionally; reduce heat.

4. 4

   Cover and simmer about 10 minutes or until potatoes are tender.

5. 5

   Stir in clams and remaining ingredients.

6. 6

   Heat to boiling; stirring occasionally.