Clam chowder

1/4 cup diced bacon
1/4 cup minced onion
2 cans (7 oz. each) minced or whole clams, drained (reserve liquor)
2 cups diced pared potatoes
1 cup water
1/3 cup diced celery
1 can (16 oz.) tomatoes
2 tsp. smipped parsley
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper
6 servings
In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender.
Stir in reserved clam liquor, the potatoes, water and celery.
Cook uncovered until potatoes are tender, about 10 minutes.
Add clams, tomatoes and seasonings.
Geat to boiling, stirring occasionaly.