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

Drain clams and reserve liquid. Add enough water to the liquid to measure 3 cups.

In a large saucepan partially cook bacon, stir in celery and onion. Cook until tender. Stir in liquid mixture, undrained tomatoes, potatoes, carrots and thyme, 1 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, for 30 to 35 minutes. Mash lightly to thicken. Stir in clams and heat through.