3 slices bacon, finely diced
1 c. finely diced celery
1 c. chopped onions
2 (7 or 7 1/2 oz.) cans minced clams, about 2 c.
1 16 oz. can tomatoes
2 c. diced potatoes
1 c. finely diced carrots
1 1/2 tsp. salt
1/4 tsp. thyme
dash pepper

Partially cook bacon. Add celery and onion, and cook until tender but not brown. Drain clams, reserving liquid. Add water to the liquid, to make 4 cups. Add to bacon mixture. Add tomatoes, potatoes, carrots, and seasonings. Cover and simmer about 35 minutes. Blend 2 Tbsp. flour with 2 Tbsp. cold water to make a smooth paste. Stir into chowder; cook and stir mixture until it boils. Add clams; heat through.

Makes 6-8 servings.