West Coast Clam Chowder
2 cans baby clams (save the juice)
½ cup finely diced bacon
2 medium onions, chopped small
2 stalks celery, chopped finely
1 cup diced raw potatoes
1 small bay leaf
2 cups liquid (clam liquor + water)
1 can tomatoes (28 oz)
1 tsp salt
1/8 tsp pepper
1/8 tsp thyme
COURSE: Soups and Stews
Fry the bacon until just done. Discard the fat. Drain the clams and save the liquor.
Chop the bacon to desired fineness.
Add the onions to the bacon and cook 5 minutes, until tender. Add the diced potatoes, celery, bay leaf, and liquid. Cover and simmer 10-15 minutes until the potatoes are tender. Add the tomatoes, clams, and seasonings, and heat to just under a boil. Serve.