Manhattan Clam Chowder

1/3 Cup	Diced celery
1 can-16 oz.	Tomato sauce

¼ Cup		Diced Bacon
¼ Cup		Minced Onion
2 Cans-7 oz ea. Minced or Whole Clams, drained 
                (reserve liquor)
1 Cups		Diced and peeled Potatoes
1 Cup		Wateroes
2 tsp.		Snipped Parsley
1 tsp.		Salt
¼ tsp.		Thyme
1/8 tsp.		Pepper

In a large saucepan, cook and stir bacon and onion 
until bacon is crisp and onion is tender. Stir in 
reserved clam liquor, the potatoes, water, and celery. 
Cook uncovered until potatoes are tender, about 10 
minutes. Add clams, tomatoes and seasonings. Heat to 
boiling,  stirring occasionally.

Makes: 6 servings