2 cans (7 1/2 oz. each) minced clams
1 bottle (12 oz.) clam juice
2 c. water
3 slices bacon (diced)
1 c. chopped onion
1 c. sliced celery
1/2 c. chopped carrot
2 c. diced potatoes
1 bay leaf
Salt & pepper
1/2 tsp. thyme
1 can (28 oz.) whole tomatoes, chopped

Drain clams - reserve liquid. Add clam juice to reserve liquid to make 2 cups. Fry bacon until crisp in 4 quart saucepan. Save drippings. Add onion, celery and carrots to drippings; saute until onion is tender. Add diced potatoes, clam juice, tomatoes, 1 cup water, bay leaf and thyme. Cover and simmer until potatoes are tender, about 35 minutes.

Discard bay leaf. Stir in clams. Season to taste with salt and pepper. Sprinkle bacon over individual servings. Mmmmmm Yesssss!