Red Clam Chowder and Quick Dinner Rolls

Red Clam Chowder
1/4 cup bacon, finely cut up
1 small onion, finely chopped
3 (6 oz) cans minced or whole clams
2 C potatoes, peeled and finely chopped
1 C water
1celery stalk, chopped
1 (15 oz) can whole tomatoes, undrained
2 tsp fresh parsley, chopped
1 tsp salt
1/4 tsp dried thyme
1/8 tsp pepper

Cook and stir bacon and onion in large pot until bacon is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to bacon and onion. Cook until potatoes are tender, about 10-15 minutes. Add clams, tomatoes, parsley, salt, thyme and pepper. Heat to boiling, stirring occasionally.

Quick Dinner Rolls
2 l/4 C flour
2 Tbsp. sugar
l tsp salt
l package regular or quick active dry yeast
l C very warm water
2 Tbsp shortening
l egg

Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400. Bake 15 to 20 minutes or until golden brown.