2 potatoes, peeled and diced
1/2 lb. bacon
2 onions, chopped
1 green pepper, finely diced
1 qt. boiling water
1 can (1 lb.) tomatoes, chopped
2 tbsp. tomato paste
2 (10 oz.) cans clam with liquid
1/2 tsp. thyme
Salt and pepper to taste

Drop potato pieces in cold water as they are diced. Chop bacon, brown in soup pan. Drain potatoes and add to bacon along with the onions, turn to glaze. Cook for 5 minutes. Add green pepper, cook, stirring occasionally, to glaze.

Add boiling water, tomatoes, paste, liquid from the clams, and thyme. Simmer for 15 minutes, until potatoes are tender. Add clams, heat briefly, season with salt and pepper. Serves 4 to 6.