Speedy Summer Manhattan Clam Chowder

• 14 cup salt pork or 14 cup bacon, finely chopped
• 1 small onion, finely chopped
• 13 ounces minced clams, drained and liquid reserved
• 2 cups potatoes, finely chopped
• 1 cup water
• 13 cup celery, chopped
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon salt
• 14 teaspoon dried thyme
• 18 teaspoon pepper
• 16 ounces whole tomatoes, undrained

1. Cook salt pork and onion in Dutch oven, stirring frequently, until pork is crisp and onion is tender.
2. Stir in clam liquid, potatoes, water and celery.
3. Heat to boiling, stirring occasionally; reduce heat.
4. Cover and simmer about 10 minutes or until potatoes are tender.
5. Stir in clams and remaining ingredients.
6. Heat to boiling; stirring occasionally.

salt pork, onion, clams, potatoes, water, celery, fresh parsley, salt, thyme, pepper, tomatoes

Taken from www.food.com/recipe/speedy-summer-manhattan-clam-chowder-255622 (may not work)