4 slices bacon, diced
1 c. sliced onions
1 c. diced celery
1/2 c. diced green pepper
1 (28 oz.) can tomatoes, undrained
4 (6 1/2 oz.) cans minced clams
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 1/2 tsp. thyme
3 c. diced potatoes
2 tbsp. chopped parsley

In 6 quart kettle saute bacon until almost crisp. Add onion, celery, and green pepper, cook over low heat, stirring occasionally, 5 minutes. Add tomatoes.

Drain clams, reserve liquid, set clams aside. Add enough water to make 1 quart liquid. Pour into kettle, add seasonings (4). Bring to boil reduce heat and simmer, covered, 45 minutes. Add potatoes, cover, cook 20 minutes. Add clams, simmer uncovered 15 minutes. Add parsley. Serve hot. Yields 3 quarts.