Tomato Clam Chowder
|Onions||3 Medium, chopped|
|Potatoes||4 Medium, peeled and diced|
|Water||6 Cup (96 tbs)|
|Clam juice||32 Ounce|
|Canned tomatoes||28 Ounce, undrained and chopped|
|Minced clams||13 Ounce, undrained|
|Pepper red||1⁄8 Teaspoon|
Cook bacon until crisp; remove bacon, reserving drippings.
Crumble bacon, and set aside.
Add onion to drippings; saute until tender.
Combine potatoes, onion, bacon, and remaining ingredients in a Dutch oven.
Bring to a boil; reduce heat and simmer, uncovered, for 2 hours