Manhattan Clam Chowder

10 ounces canned clams plus water
16 ounces diced tomatoes
1 small onion, chopped
2 small potatoes, peeled and cubed
1/2 teaspoon dried thyme
salt and pepper

1. Drain clams and reserve liquid, adding enough water to make 3 cups of clam stock.
2. Heat clam stock in a large pot over medium heat and add tomatoes, onions and potatoes. Cover and simmer until potatoes are tender, about 20 minutes.
3. Reduce the heat to low and gently mash some of the potatoes to thicken the broth. Season with salt and pepper to taste.
4. Stir in the clams and allow to heat thoroughly, then serve immediately.

Makes 6 servings