1/2 lb. bacon, chopped fine
4 med. onions, chopped fine
4 carrots, chopped fine
2 stalks celery, chopped fine
2 tbsp. chopped parsley
1 (1 lb., 13 oz.) size can tomatoes
1 pt. clams in liquor
2 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 tsp. dried thyme
1 bay leaf
3 med. potatoes, diced

Fry bacon in a large saucepan or kettle until almost crisp. Toss in onions and cook until they take on color. Next, stir in carrots, celery and parsley and cook over low heat for about 8 minutes. Drain tomatoes, reserving liquid. Add pulp to saucepan. Drain clams, mixing the liquor with the tomato liquid. Add enough water to make 1 1/2 quarts of liquid and pour into saucepan. Season with salt, pepper, thyme, bay leaf and cook to a boil. Reduce heat and simmer gently for 40 minutes. Add potatoes, cover and cook about 20 minutes. Finally, add clams (chopped) and simmer 15 minutes longer. Serves 6 generously.

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