6 slices bacon
3 med. onions, sliced
1 green pepper, cut in strips
1 lg. carrot, shaved
1 (#1) can tomatoes, do not drain
7 oz. clam juice (fresh or bottled)
1 tbsp. chopped parsley
2 stalks celery, diced
1 1/2 lb. sea scallops, cut very lg ones in 2
2 tsp. salt
1 lg. bay leaf
1 1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt or powder
3/4 tsp. thyme leaves, crushed
2 lg. or 3 med. potatoes, diced
1 1/2 c. water

Crisp bacon and remove from pan, add onion, pepper, carrot, and celery to drippings, cook over low heat, stirring for 10 minutes. Add parsley, tomatoes, clam juice, salt, bay leaf, Worcestershire sauce, thyme, and 1 1/2 cups of water. Bring to a boil, reduce heat, cover and simmer 15 minutes. Add potatoes and simmer 20 minutes or until potatoes are done to fork test. Add scallops and crumble bacon on top; simmer uncovered for 15 minutes. Serve piping hot. Can be frozen. Improves with standing. Serve with tossed green salad and crusty bread. Serves 6-8.