1/2 lb. bacon
1 c. chopped onion
1 1/2 c. cut celery
2 c. diced potatoes
2 c. diced carrots
1 tbsp. parsley
1 tbsp. oregano
1 tsp. basil
3 (10 oz.) cans whole clams
1 lg. can stewed tomato for Manhattan
1 c. milk for New England
Salt and pepper to taste

Cook and stir bacon and onion in soup pan until bacon is slightly crisp and onion tender. Stir in liquid in canned clams. Reserve clams for later and potatoes, celery, carrots, spices, add enough water to cover vegetables and bring to a boil for 20 minutes or vegetables are tender. For Manhattan add tomatoes. For New England add milk. Simmer another 20 minutes. Add clams and reduce temperature to keep warm. Do not boil with clams in soup. Reheat without boiling.