6 slices diced bacon
2 chopped onions
6 c. water
4 potatoes
2 carrots
2 stalks celery
2 green peppers
1/2 head cabbage
1 jar pimento
1 tbsp. crushed thyme
2 lg. cans stewed tomatoes
2 tbsp. parsley
Salt and pepper to taste
50 clams

On low heat, cook bacon and onion together. Add to water in soup pot. Cube and add vegetables to soup pot. After vegetables are tender, add pimento, tomatoes, thyme, parsley, salt, and pepper. Stir in clams and add juice to vegetables. Add clams last and heat.