3 slices bacon, finely diced
1 c. diced celery
1 c. chopped onion
3 c. water
1/2 c. clam juice
1 lg. can tomatoes, cut up or fresh
2 c. diced potatoes
1 c. diced carrots
1 1/2 tsp. salt
1/4 tsp. dried thyme
Pepper to taste
2 tbsp. cold water
2 tbsp. flour
2 to 3 cans clams

Saute bacon. In a large pot, add celery, onions and cook until tender. Add 3 cups water, 1/2 cup clam juice, tomatoes, potatoes, carrots and add salt, pepper and thyme. Cover, simmer 35 minutes.

Blend 2 tablespoons flour with 2 tablespoons cold water. Stir and cook to boiling. Add 2 to 3 cans of clams; heat 5 minutes more. Serves 6 to 8.