4 (6 1/2 oz.) cans chopped clams
6 slices bacon
1 - 1 1/2 c. chopped onions
1 c. chopped celery
2 c. pared, diced potatoes
2 (16 oz.) cans tomatoes, chopped
12 oz. tomato juice
1 1/4 tsp. instant chicken bouillon granules
1 (8 oz.) can tomato sauce
1 c. water
1 bay leaf
1/4 tsp. thyme
1 tsp. each sugar and Worcestershire sauce
1/2 tsp. each salt and pepper
Pinch cayenne pepper (optional)

Drain clams; reserve liquid. Fry bacon in a heavy 3 quart covered pot; reserve drippings. Drain bacon and crumble; cook onion and celery in bacon drippings until just tender. Drain; pour bacon drippings out of pan. Return onions, celery and bacon to pan. Add reserved clam juice, can tomatoes with juice and all ingredients except clams.

Cover and cook over low heat for approximately 30 minutes until potatoes are tender. Remove bay leaf. Add clams and heat through for 5 minutes. Do not over cook as clams may get tough. Makes 8 (8 ounce) servings.