3 slices bacon, diced
1 tsp. dried thyme
1 c. onion, sliced and peeled
3 c. white potatoes, pared and cubed
1/2 c. celery, diced
5 c. hot water
2 tsp. salt
1/8 tsp. pepper
3 1/2 c. canned tomatoes
1 1/2 c. carrots, pared and diced
3 c. clam liquid
1 doz. hard-shelled clams, shucked
1 tbsp. parsley, minced
1/2 tsp. dried thyme

Sauté bacon in a deep kettle, stirring occasionally. Stir in dried thyme and onions. Cook, stirring occasionally until tender. Add potatoes and next four ingredients. Cover and simmer 5 minutes. Add the tomatoes and clam liquid. (If you don't have 3 cups of clam liquid, add water to make up the difference.)

Simmer, uncovered, over very low heat for 1 hour. Meanwhile, steam clams and cut into small pieces. After chowder simmers for 1 hour, add clams, parsley and 1/2 teaspoon thyme. Bring to a boil. Simmer, uncovered, for 10 minutes. Add salt to taste. May be made the night before and chilled. Heat the next day.

Makes 6 generous servings.