4 slices (or 1/2 c.) bacon, diced
1 c. onions, diced
1 c. celery, diced
1/2 c. green pepper, diced
2 (14 1/2 oz.) cans (or 4 c.) chicken broth
2 c. potatoes, diced
2 (6 1/2 oz. or 1 c.) cans minced clams
1/2 c. butter
1/2 c. flour
3 c. half and half
1 tsp. thyme leaves
1/8 tsp. black pepper
1 tbsp. Accent
1/4 c. carrot, grated
2 tbsp. chopped parsley

Saute bacon until almost crisp. Add celery, onions and green pepper and saute until soft. Add chicken broth and diced potatoes and bring to a boil. Turn back the heat to simmer. Simmer for 15 minutes or until potatoes are soft.

In the meantime, melt butter in another saucepan, add flour and stir. Cook 2 minutes. Whisk this into the simmering soup until smooth. Simmer 15 minutes. Add minced clams, half and half, seasonings, grated carrots and chopped parsley. Simmer for 5 minutes. Serve. Yield: 12 servings.