6 slices bacon, cut into sm. pieces
2 med. onions, chopped
2 med. carrots, diced
1/2 c. chopped celery
1 (28 oz.) can tomatoes
2 c. water
2 med. potatoes, peeled and diced
1 tsp. salt
1/2 tsp. thyme leaves
1 bay leaf
24 clams with liquid, add water to make a quart

Fry bacon until almost crisp. Add onions and saute until golden. Add carrots and celery and saute a few minutes. Add the next 6 ingredients and clam liquid. Simmer uncovered 50 minutes. Chop clams and add to soup; simmer 10 minutes. Serve with crackers. Makes about 8 cups.