6 strips lean bacon, sliced in 1/4" pieces
2 cloves garlic, finely minced
2 c. onion, coarsely chopped
2 c. celery, diced
2 c. carrots, diced
2 c. potatoes, diced
1 (#2) can Italian tomatoes with juice
2 tsp. basil
2 tsp. thyme
2 tsp. parsley
Lg. soup bone
4 c. boiling water
4 c. clam juice
4 (6 oz.) cans sm. clams with juice
Salt & pepper to taste

Saute bacon in large Dutch oven until transparent. Add garlic and onion, cook until bacon is golden. Add celery, carrots, potatoes, soup bone, water and clam juice. Cover and bring to boil, covered, boil 15 minutes. Add tomatoes, basil, thyme and parsley. Simmer 30 minutes. Add clams and simmer additional 10 minutes.