3 strips bacon, diced
2 c. diced onions
1 c. diced celery
2 cloves garlic, sliced
1 qt. water
1 c. sliced carrots
1 c. diced green peppers
Salt and pepper
2 (16 oz.) cans stewed tomatoes
2 c. diced potatoes
2 (6 oz.) cans tomato juice
1 1/2 to 2 tsp. thyme
Parsley flakes
1 bay leaf
1 (32 oz.) can chopped clams

Make all vegetables chunky. Makes a better soup. Brown bacon, saute onions, celery and garlic. Add water, carrots, peppers, salt and pepper to taste. Bring to a boil. Simmer 15 minutes, add remaining ingredients except clams. Cook until vegetables are done, then add clams and juice and simmer for 10 minutes. (May thicken soup with flour, cornstarch or instant potatoes. We use instant potatoes.)