5 bacon slices, diced
2 1/2 c. diced onions
1 1/2 c. diced carrots
1 c. diced celery
2 tbsp. chopped parsley
5 c. water
2 c. diced potatoes
3 doz. hard shell clams, shucked with liquid reserved
1 (28 oz.) can tomatoes
1 bay leaf
1 1/2 tsp. salt
1 tsp. thyme leaves
1/4 tsp. pepper

1. In 5 quart Dutch oven over medium heat, fry bacon until almost crisp; push to side of pan. Add onions and cook until tender. About 10 minutes. Add carrots, celery, parsley. Cook 5 minutes.

2. Add water, potatoes, clam liquid, tomatoes with their liquid, bay leaf, salt, thyme, pepper; heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring often.

3. With sharp knife, chop clams; add to vegetable mixture; gently simmer soup 5 minutes longer.