|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Canned minced clams||7 1⁄2 Ounce (1 Can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Short grain rice||1 Cup (16 tbs) (Or Medium Or Long Grain)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Bay leaf||1 , crumbled|
|Dried thyme||1 Teaspoon, crushed|
|Snipped parsley||2 Tablespoon|
Drain tomatoes and clams, reserving liquid.
Set tomatoes and clams aside.
In large measure combine tomato and clam liquid; add enough water to make 2% cups liquid.
In medium saucepan cook bacon till crisp.
Drain, reserving drippings.
Crumble bacon and set aside.
Cook onion and garlic in reserved drippings till onion is tender but not brown.
Stir in the reserved 2% cups liquid, the tomatoes, rice, wine, bay leaf, salt, thyme, and cayenne.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Remove from heat; stir in clams.
Cover and let stand for 5 to 8 minutes or just till rice is tender and clams are heated through.
Stir in parsley and crumbled bacon.