6 strips bacon, cooked and broken in pieces or 3 tbsp. Hormel bacon bits
2 onions, chopped
6 carrots, diced
3 lg. potatoes, diced
3 stalks celery with leaves, chopped
1 1/2 tsp. salt (add more to taste)
Pepper to taste
1 1/2 tsp. thyme
1 (28 oz.) can crushed tomatoes with puree
2 bay leaves
2 bottles clam juice
6 c. water
2 lb. cherry stone clams, chopped, juice reserved

Spray bottom of large pot with Pam and lightly cook onions, celery, carrots, and potatoes, about 5 minutes. Add remaining ingredients, except clams, and bring to a boil, then lower heat and simmer for 30 minutes or until vegetables are tender. Add chopped clams and simmer additional 5 minutes.