1 lb. soup meat
1-2 soup bones
4 qts. water
2-3 sm. carrots
1 dozen chowder clams, cut in pieces with scissors, reserve juice
3 sm. stalks celery
Salt and pepper
1 lg. potato
1 can tomato soup
1 sm. onion
Pinch of thyme

Chop vegetables in small pieces, set aside. Bring soup meat and bones to a boil. Skim off residue. Simmer 1 hour. Add vegetables, clams and tomato soup. Simmer for another hour. Add reserved clam juice 5 minutes before soup is finished. Serves 12.