1 pt. shucked clams or 2 (6 oz.) cans minced clams
3 slices bacon cut up
1 c. finely chopped celery
1 c. chopped onion
16 oz. can crushed tomatoes
2 med. potatoes, peeled and chopped
1/2 c. finely chopped carrots
1 tsp. salt
1/2 tsp. thyme, dried
1/8 tsp. pepper

Drain clams, reserve liquid. Chop shucked clams. Add water to juice to measure 3 cups. In large pan, partially cook bacon, onion, celery. Cook and stir until vegetables are tender. Stir in clam juice mixture, undrained tomatoes, potatoes, carrots, salt, thyme and pepper. Cover and simmer 1/2 hour. Mash vegetables slightly to thicken. Add clams, heat through.