1 pt. shucked clams or
2 (6 oz.) cans minced clams
3 slices bacon, cut up
1 c. finely chopped celery
1 c. chopped onion
1 (16 oz.) can tomatoes, cut up (undrained)
2 med. potatoes, peeled and chopped
1/2 c. finely chopped carrots
1 tsp. salt
1/2 tsp. thyme, crushed
1/8 tsp. pepper

Drain clams, reserving liquid. Chop shucked clams. Add enough water to reserve liquid to measure 3 cups. In a large saucepan, partially cook bacon; add celery and onion. Cook and stir until vegetables are tender. Stir in clam juice mixture, undrained tomatoes, potatoes, carrots, salt, thyme, and pepper.

Cover and simmer for 30-35 minutes. Mash vegetables slightly (if desired) to thicken. Add clams, heat through. Serves 6-8 (small bowls).