3 (6 1/2 oz. ea.) cans clams
1 tsp. pickling spice
1 cup water
1/2 lb. smoked bacon
1 cup chopped onion
3 cloves diced garlic
1/2 tsp. thyme, crumbled
1 tbsp. soy sauce
2 tbsp. Worcestershire sauce
2 cups white potatoes, cut in 1/2-inch pieces
1 cup chopped carrots
1 cup chopped celery
1 tsp. celery salt
1 bay leaf
1/2 tsp. red pepper flakes
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can water (use empty tomato can)
salt and pepper, to taste
2 tbsp. butter

Simmer pickling spice in one cup water for 10 minutes. Strain spice from water and reserve water.

In large soup pot cook bacon until crisp. Remove bacon from pot and set aside (save for garnish).

In same pot add onion and garlic. Simmer until onions are soft. Add pickling spice water, thyme, soy sauce, salt and pepper and Worcestershire sauce. Add potatoes, carrots and celery. Simmer for 5-10 minutes.

Add celery salt, bay leaf, red pepper flakes, can of tomatoes and can of water. Salt and pepper to taste. Simmer for 15 minutes.

Add juice only from canned clams (reserve clams) and butter. Simmer for 5-10 minutes or until all vegetables are cooked. Add clams and heat until warm. Crumble cooked bacon and top as garnish.

Submitted by: Vcknota