Arizona Clam Chowder

1. 1

   In 3 to 4-quart pan, cook bacon over medium heat until lightly browned, about 5 minutes; stir often.

2. 2

   Add onion, chili and celery and cook, stirring often, until veggies are slightly browned, 10 to 14 minutes.

3. 3

   Stir in potato, thyme, clams with their liquid, clam juice, tomatoes and then liquid (break up tomatoes with a spoon).

4. 4

   Bring to a boil, cover, reduce heat and simmer until potatoes are tender to bite, 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.