RHODE ISLAND RED CLAM CHOWDER

RHODE ISLAND RED CLAM CHOWDER
- 1/4 cup bacon, finely cut up
- 1/4 cup finely chopped onion
- 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, undrained
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper

COOKING PREPARATION:
In large, heavy kettle, brown bacon and onions. Drain clams and add liquid to kettle. Add potatoes, water and celery. Cook until potatoes are tender (about 10 minutes). Add remaining ingredients and heat to boiling. Serve with crackers