3 slices bacon, diced
1 tsp. dried thyme
1 c. sliced onions
3 c. pared potatoes
1/2 c. diced celery
3 c. hot water
2 tsp. salt
1/8 tsp. pepper
1 (#2 1/2) can tomatoes (3 1/2 c.)
1 1/2 c. diced carrots
3 c. clam liquid
2 dozen shucked hard-shelled clams
1 tbsp. snipped parsley
1/2 tsp. dried thyme

Saute bacon until crisp. Stir in 1 teaspoon thyme and onions; cook until tender. Add potatoes, celery, water, salt, and pepper; cover and simmer 5 minutes. Add tomatoes, carrots, clam liquid.

Simmer uncovered over low heat for 1 hour. Chop clams. Add clams, parsley, and 1/2 teaspoon thyme to soup. Bring to boil; simmer uncovered 10 minutes.