4 slices bacon, diced
1 c. sliced onion
1 c. diced celery
1/2 c. diced green pepper
1 can (1 lb. 12 oz.) tomatoes, undrained
3 cans (8 oz. size) minced clams
2 tsp. salt
1/2 tsp. black pepper
1 bay leaf
1 1/2 tsp. dried thyme leaves
3 c. diced potatoes
2 tbsp. chopped parsley

1. In 6 quart Dutch oven or kettle, saute diced onion until it is almost crisp.

2. Add onion, celery and green pepper. Cook vegetables over low heat and stirring occasionally, 5 minutes.

3. Add tomatoes to vegetables in kettle.

4. Drain clams, reserving liquid, set clams aside. Add water to clam liquid to make 1 quart. Pour into kettle. Add salt, pepper, bay leaf and thyme. Bring to boiling; reduce heat; simmer chowder, covered, 45 minutes.

5. Add potatoes; cover and cook 20 minutes.

6. Add reserved clams; simmer, uncovered 15 minutes. Add chopped parsley. Makes 3 quarts.