CHRISTMAS CLAM CHOWDER

• 12 ounces clams
• 6 slices bacon
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 cups diced red potatoes
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon thyme
• 1 (13-oz.) can evaporated milk
• sprigs of fresh parsley

Drain clams, reserving liquid. Broil bacon and drain. Dice bacon and set aside. Saute onion and celery in bacon fat. Add water to clam liquid to make 2 cups. Add potatoes, clam liquid and seasonings to sauteed vegetables. Cover and simmer 15 minutes. Add clams, evaporated milk and bacon and heat through. Sprinkle with chopped parsley.

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