Coney Island Clam Chowder

Ingredients

• 1 quart water
• 1 pint raw potatoes, sliced
• 1 cup chopped tomatoes
• 1 onion, sliced
• ¼ cup butter
• 1 slice bacon
• ½ teaspoon dried thyme
• 3 cloves
• 1 bay leaf
• salt to taste
• pepper to taste
• parsley

Directions

1. In a saucepan, melt the butter and add the bacon.

2. Add the sliced onion, cloves, and bay leaf tied in a bunch of parsley; cook slowly for 20 minutes.

3. Before browning, add water, clam liquor, sliced potatoes, salt, and pepper.

4. Boil until the potatoes are tender, then remove the bacon and parsley bundle.

5. Add the cut clams and boil once more.