4 cups hard clams
4 slices bacon, chopped
3 onions, chopped
2 cups tomatoes, diced or canned
6 cups water
2 cups clam juice
1/2 cup celery, chopped
4 T. parsley, chopped
2 bay leaves
1/2 teaspoon thyme
3 potatoes, peeled and diced
1 teaspoon pepper
Scrub clams and open them, reserving the juice. Grind
clams. Fry the bacon in a large pan and cook until browned. Add the onions to the
bacon and saute for 10 minutes. Then add the tomatoes, water, clam juice, parsley,
celery, bay leaves and thyme.
Cover and cook for about 1-1/2 to 2 hours. Add the potatoes and cook for 20 minutes
more. Add the clams and pepper. Cook 5 minutes. Serves 8-10.
