5 slices bacon
1 c. chopped onions
1 c. chopped celery
1/4 c. finely chopped green pepper
3 c. water
2 c. diced, peeled potatoes
1 c. diced carrots
1 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. thyme leaves, crushed
1/8 tsp. pepper
3 (6 1/2 oz.) cans minced clams, drained, reserving liquid
16 oz. can (2 c.) tomatoes, undrained, cut up
1 bay leaf

In large saucepan, cook bacon until crisp. Remove bacon from saucepan; drain, reserving 2 tablespoons drippings in saucepan. Crumble bacon; set aside. Saute onions, celery and green pepper in reserved drippings until tender. Add water, potatoes, carrots, parsley, salt, thyme, pepper, reserved liquid from clams, tomatoes and bay leaf. Bring to a boil. Reduce heat; cover and simmer 25 to 35 minutes or until vegetables are tender. Remove bay leaf. Stir in clams. Heat gently, stirring frequently; do not boil. Garnish each serving with crumbled bacon. Yield: 6 (1 1/2 cup) servings.