2 (6 1/2 oz.) cans clams
1/4 c. chopped bacon
1/2 c. chopped onions
2 c. boiling water
1 (1 lb.) can tomatoes
1 c. diced potatoes
1/2 c. diced carrots
1 tbsp. Worcestershire
1 tsp. salt
1/4 tsp. thyme
1/2 c. chopped celery
1/4 c. catsup
Pepper to taste

1. Fry bacon crisp. Add onions, cook until tender.

2. Add water, tomatoes, potatoes, celery, catsup and seasonings.

3. Cover and simmer.

4. Cook 45 minutes until vegetables are tender.

5. Add clams cover again. Simmer 10 minutes more.

6. Sprinkle with parsley and serve.