4 slices bacon, diced
1 c. onion, sliced (about 4)
1 c. diced carrots (about 4)
1 c. diced celery
1 tbsp. chopped parsley
1 can (1 lb. 12 oz.) tomatoes
2 jars (11 1/2 oz.) clams
2 tsp. salt
4 whole peppercorns
1 bay leaf
1 1/2 tsp. dried thyme leaves
3 med. potatoes, pared and diced

In large kettle, saute bacon until crisp. Add onion; cook until tender (about 5 minutes). Add carrots, celery and parsley. Cook over low heat about 5 minutes. Stir occasionally. Drain tomatoes. Save juice and set aside. Add tomatoes to kettle. Drain clams but add liquid to tomato liquid and add enough water to the tomato/clam juice to make 1 1/2 quarts. Set clams aside. Add tomato/clam juice to kettle. Add salt, pepper, bay leaf, thyme. Bring to boiling. Reduce heat, cover and simmer 45 minutes. Add potatoes, cover, cook 20 minutes. Chop clams, add to chowder. Simmer uncovered 15 minutes. Serve hot.