4 lg. potatoes, cut in sm. cubes (approximately 1/4 inches)
4 lg. onions, cut in sm. segments
4 celery stalks, cut in sm. segments
4 lg. carrots, cut in sm. cubes
4 c. V-8
1 lg. can stewed tomatoes
1/3 lb. bacon, cut up sm.
2 tbsp. thyme
10 to 12 peppercorns
1 tbsp. sweet basil
3 crushed bay leaves
1 tsp. celery seed
Salt and pepper to taste
4 cans baby clams
3 to 4 (8 oz.) bottle clam juice

Brown and crisp bacon in pan. Add onion to bacon and let simmer. In 6 quart container, put tomatoes (cut tomatoes if whole). Add V-8 to tomatoes. Add all ingredients to 6 quart container except clams and clam juice. Cook (boil) for 35 minutes (with lid on container). Finish by adding clam juice and clams (boil for an additional 10 minutes). Makes 5 1/2 to 6 quarts.