3 diced bacon slices
1 tsp. dried thyme
1 c. sliced onions
3 c. cubed, pared potatoes
1/2 c. diced celery
5 c. hot water
2 tsp. pepper
1 (No. 2 1/2) can tomatoes (3 1/2 c.)
1 1/2 c. diced, pared carrots
3 c. clam liquid
2 dozen shucked raw hard shell clams
1 tbsp. snipped parsley
1/2 tsp. dried thyme

1. In deep kettle, saute bacon until crisp. Stir in 1 teaspoon thyme and onions; cook, stirring occasionally, until tender.

2. Add potatoes, celery, water, salt, pepper. Simmer, covered 5 minutes.

3. Add tomatoes, carrots, clam liquid (if you do not have 3 cups, add water to make up difference). Simmer, uncovered, over very low heat 1 hour.

4. Meanwhile, pick over clams to remove any shells. Cut clams into small pieces. Add to soup mixture with parsley, 1/2 teaspoon thyme.

5. Simmer, uncovered, 10 minutes. Add salt to taste. Makes 6 servings.