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Categories:
bacon onions celery green pepper water potatoes carrots parsley salt pepper clams tomatoes thyme bay leaf
Viewed: 81 - Published at: 5 years agoIngredients
- 5 slices bacon
- 1 c. chopped onions
- 1 c. chopped celery
- 1/4 c. finely chopped green pepper
- 3 c. water
- 2 c. potatoes, peeled and diced
- 1 c. diced carrots
- 1 Tbsp. chopped fresh parsley
- 1 tsp. salt
- 1/8 tsp. pepper
- 3 (6 1/2 oz.) cans minced clams, drained (reserve liquid)
- 1 (16 oz.) can (2 c.) tomatoes, undrained and cut up
- 1/4 tsp. thyme leaves, crushed
- 1 bay leaf
Method
- In large saucepan, cook bacon until crisp.
- Remove bacon from pan and drain, reserving 2 tablespoons of drippings in the saucepan.
- Crumble bacon; set aside.
- Saute onions, celery and green peppers in reserved drippings until tender.
- Add water, potatoes, carrots, parsley, salt, thyme, pepper, tomatoes, bay leaf and the reserved liquid from the clams.
- Bring to a boil. Reduce heat; cover and simmer 25 to 35 minutes or until vegetables are tender.
- Remove bay leaf; stir in clams.
- Heat gently.
- Stir frequently.
- Do not boil.
- Garnish each serving with crumbled bacon.
- Makes 6 servings.
