Clam Chowder

• 6 slices bacon, chopped
• 1 c. chopped onion
• 1 c. chopped celery
• 1/2 c. chopped green bell pepper
• 1 (21 oz.) can minced clams
• 1 (28 oz.) can tomatoes
• 3 c. water
• 1/2 tsp. thyme
• 1 bay leaf
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 c. chopped potatoes
• 1 (16 oz.) can Shoe Peg corn
• 2 Tbsp. margarine

1. Cook bacon in heavy saucepan until nearly crisp.
2. Add onion, celery and green pepper.
3. Cook over low heat for 10 minutes or until tender, stirring occasionally; drain.
4. Drain clams, reserving liquid.
5. Add clam liquid, tomatoes, water, thyme, bay leaf, salt and pepper to saucepan.
6. Bring to a boil; reduce heat. Simmer, covered, for 1 hour.
7. Add potatoes.
8. Cook for 30 minutes or until potatoes are tender.
9. Add clams and corn.
10. Simmer for 15 minutes.
11. Stir in margarine; discard bay leaf.
12. Yield:
13. 8 servings.

bacon, onion, celery, green bell pepper, clams, tomatoes, water, thyme, bay leaf, salt, pepper, potatoes, peg corn, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503948 (may not work)