4 slices diced bacon
1 c. chopped onion
1 c. diced celery
1/2 c. diced green pepper
1 can (1 lb. 12 oz.) tomatoes
1 can (7 1/2 oz.) minced clams
2 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 1/2 tsp. dried thyme
3 c. diced potatoes
2 tbsp. chopped parsley

In large kettle, saute bacon until almost crisp. Add onion, celery and green pepper. Cook vegetables over low heat, stirring occasionally.

Add tomatoes to kettle. Drain clams, reserving liquid, set clams aside. Add water to liquid to make 1 quart. Pour into kettle. Add seasonings.

Bring to boiling - reduce heat - simmer 45 minutes. Add potatoes, cover and cook 20 minutes. Add clams and simmer uncovered 15 minutes. Add parsley. Serve hot. Makes 3 quarts - 10 servings.