3 dozen clams
1/4 pound thick cut bacon, diced
1 onion, diced
2 potatoes, peeled and diced
28 ounce can peeled plum tomatoes, chopped, with their juice
1/2 teaspoon thyme leaves
salt and freshly ground pepper
chopped fresh parsley and thyme sprigs for garnish
Shuck the clams. Measure the juice, and add enough water to make 2 1/2 cups. Roughly chop the clams. Cook the bacon in a large heavy pan until crispy. Drain on paper towels. Add the the onion and potatoes to the fat in the pan and cook for 5 minutes. Add the clam juice, tomatoes, and thyme, and salt and pepper to taste. Simmer for 20 minutes. Add the clams and simmer gently for 5 minutes. Serve hot, sprinkled with the bacon and garnished with parsley and thyme. Serves 4.
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