6 slices bacon
4 onions, sliced
4 carrots, sliced
1 (1 lb. 12 oz.) can tomatoes
3 (6 1/2 oz.) cans chopped clams
1 tbsp. dried parsley
1 bay leaf
1 1/2 tsp. dried thyme
1/4 tsp. ground black pepper
3 medium potatoes, peeled and chopped

Cook bacon until crisp; remove and dice. Cook onion and carrots in bacon fat 5 minutes. Add parsley and stir. Drain tomatoes and clams, reserving liquid in 1 1/2 quart measure. Add enough water to make 1 1/2 quarts. Break up tomatoes. Add to vegetables in kettle. Add pepper, bay leaf, and thyme. Bring to boil. Reduce heat to simmer. Cover and cook 45 minutes. Add potatoes and cook without lid until potatoes are done; then add clams and cook 15 minutes.