2 med. onions, minced
1/2 c. chopped bacon
4 c. diced, peeled potatoes
3 c. diced carrots
1 c. diced celery
1 c. diced green pepper
2 (1 lb. 12 oz.) cans tomatoes, drain and chop
4 c. fish stock or water
2 tsp. salt
1/4 tsp. pepper
2 tbsp. minced parsley
1/2 tsp. thyme
Pinch sage and cayenne
2 pt. minced clams
Clam juice (to make 2 pts.)

Fry bacon until brown and crisp; remove from pan. Add to fat, the onion; cook tender. In large stock pot, heat fish stock. Add all vegetables, bacon, onion and seasonings; simmer 15 minutes. Add clams and clam juice; simmer 15 minutes. Taste is enhanced if cooled and refrigerated 24 hours. Reheat before serving. Freezes well.