Tomato-Clam Chowder (Serves 8-10)

This creative soup could be served either as an appealing appetizer or an exciting entrée. The tomato clam flavor combination has traditionally been popular, so don’t hesitate getting into the soup making mood.

4 slices bacon
3 medium onions, chopped
4 medium potatoes, peeled and diced
6 cups water
4 (8-ounce) bottles clam juice
1 (28-ounce) can diced tomatoes, undrained
2 (6 and 1/2-ounce) cans minced clams, undrained
1/4 teaspoon ground pepper
1/8 teaspoon ground red pepper

1. In large Dutch oven, cook bacon until crisp; remove bacon, reserving drippings. When cool, crumble bacon and set aside.

2. Add onions to drippings; sauté until tender.

3. Add bacon, potatoes, water, clam juice, tomatoes, undrained clams and both kinds of pepper.

4. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 2 hours.