West Coast Clam Chowder

INGREDIENTS:
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

YIELD:

COURSE: Soups and Stews

CUISINE: Canadian

DIRECTIONS:

  1. 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.