1 lb. bacon, sliced
2 lg. onions, chopped
1 green bell pepper, seeded & chopped
4 bottles clam juice
4 cans chopped clams, drained (reserve juice)
1 (28 oz.) can crushed tomatoes
2 tsp. thyme leaves
1 tsp. basil
1 tsp. black pepper
1 tbsp. sugar
8 med. carrots, peeled & sliced
3 celery stalks, sliced
4 lg. potatoes, peeled & diced

Into a large soup pot, snip bacon with scissors into small pieces. Cook bacon until very crisp, remove to paper towel lined bowl with slotted spoon. Drain all but 2 tablespoons bacon fat. Add onion and green pepper to pot and saute until tender. Add clam juice, reserved canned clam juice, tomatoes, thyme, basil, pepper and sugar. Bring to a boil and turn down heat and simmer for 1/2 hour. Add carrots and celery and simmer until tender, about another 1/2 hour. Add diced potatoes and cook until just tender, about 15 minutes. Lastly add reserved clams. Taste and add salt if desired. Serve with oyster crackers and sprinkle each serving with bacon bits.