25 fresh clams
4 slices bacon
1 lg. potato, cut into cubes
1 lg. carrot, sliced
1 lg. onion, chopped
16 oz. can tomato, chopped
3 celery stalks, chopped
Water, enough to equal amount of clam juice
1 fresh pot herb
Salt and pepper to taste
1 - 2 tsp. Worcestershire sauce
1 chicken bouillon cube
1 beef bouillon cube

Open clams, drain and save. Saute bacon in pan, add onion and cook until soft. Add clams. Cook for 5 or 6 minutes under medium heat, add clam juice and same amount of water. Add all other ingredients. Cook until potatoes and carrots are tender.