1/4 c. finely cut bacon
1/4 c. minced onion
2 (7 oz.) cans minced clams
2 c. diced potatoes
2 sm. carrots, sliced
8 c. water
1 can tomatoes
1 tsp. salt
1/8 tsp. pepper

1. In a 4 quart pot fry bacon and onion until onion is tender.

2. Drain clams reserving liquid.

3. Add clam liquid, water, potato, carrots and seasonings to kettle. Bring to boil, reduce to simmer.

4. Liquefy tomatoes in blender. Strain seeds as added to soup.

5. Add clams and simmer for 1 1/2-2 hours.