Manhattan Clam Chowder

Yields: 5-1 cup servings

• 1/4 c. bacon, diced
• 1/4 c. onion, minced
• 2 cans 7-8 oz. minced clams, drained
• 1 can 10 1/2 oz. condensed cream of potato soup
• 1 can 10 3/4 oz. condensed tomato soup
• 1 soup can water
• 2 tsp. parsley, snipped
• 1 tsp. salt
• 1/4 tsp. thyme leaves
• 1/8 tsp. pepper

1. In a large sauce pan, cook and stir bacon and onion until bacon is crisp and onion is tender.
2. Mix in remaining ingredients.
3. Heat thoroughly, stirring occasionally.