Manhattan Clam Chowder

• 2 slices bacon, cut in 1 inch pieces or 2 Tbsp. olive or salad oil
• 2 celery stalks, chopped
• 2 medium onions, chopped
• 1/2 lb. potatoes, peeled, cut into 1/2 inch chunks
• 2 (10 oz.) cans whole baby clams or 3 (6 1/2 oz.) cans minced clams
• 1 (28 oz.) can tomatoes
• 1/2 tsp. salt
• 1/2 tsp. thyme or oregano
• 1/4 tsp. pepper

1. In 3-quart casserole, cook bacon on high 1 1/2 to 3 minutes until crisp.
2. Add celery, onions and potatoes.
3. Cook on high 7 to 10 minutes until vegetables are tender.
4. If using olive or salad oil, cook with vegetables.
5. Meanwhile, drain clams reserving liquid and add water if needed, to measure 1 1/2 cups.
6. Add clam liquid, potatoes, tomatoes with their liquid, salt, thyme and pepper to casserole.
7. Cook, covered, on high 18 to 25 minutes, until potatoes are tender, stirring once.
8. Add reserved clams.
9. Cook, covered, on high 2 to 3 minutes until clams are heated through.
10. Makes 8 cups, about 125 calories per cup.

bacon, celery stalks, onions, potatoes, baby clams, tomatoes, salt, thyme, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479675 (may not work)