2 sm. or 1 lg. can chopped clams, washed
1 can stewed tomatoes
4 oz. can tomato juice, preferably Snappy-Tom
1 onion, chopped
2 thinly sliced carrots or other vegetable such as potatoes

Saute the chopped onion in the bottom of your soup pot, until tender. Open your cans and pour in the juice and liquid of clams and tomatoes. Add a small can full of water. Toss in fresh or frozen vegetables, along with a bay leaf and a pinch of thyme and oregano. Cook for 15 minutes on medium heat, until vegetables are tender. Add clams and tomatoes and cook only 5 to 10 minutes, or clams will toughen. Nice accompanying melted open face cheese sandwiches.