2 (7 1/2 oz.) cans clams
3 slices bacon, diced
1 c. celery, diced
1 c. chopped onion
1 (1 lb.) can tomatoes, cut up
2 c. potatoes, diced
1 c. carrots, diced
1 1/2 tsp. salt
1/4 tsp. dry thyme
1/2 c. clam juice

Partially cook bacon; add celery and onions. Cook until tender. Add 3 cups clam juice and water. Add remaining ingredients and a dash of pepper. Cover and simmer for 35 minutes. Blend 2 tablespoons flour with 2 tablespoons water. Cook to boiling and stir. Add clams to heat. Serves 6 to 8.