1 qt. shucked clams
2 slices bacon, finely diced
1 c. chopped celery
1 c. chopped onion
2 lg. cans tomatoes, cut up
3 c. diced potatoes
2 c. diced carrots
1/4 tsp. thyme
1/4 tsp. garlic powder
1/4 tsp. oregano
2 tbsp. flour
1/4 c. water
1/4 c. butter
2 bottles clam broth

Using a soup pot, partially cook bacon and remove from fat. Add 1/2 cup clam broth, celery, and onion; cook until tender. Add about 1 quart water, remaining calm broth, remaining vegetables and seasonings. Cover and simmer until all vegetables are tender. Blend flour and 1/4 cup water and stir into chowder. Add chopped clams and bacon and continue cooking for 10-20 minutes.