3 potatoes, diced
2 lg. carrots, diced
1/2 c. chopped onions
1/2 c. chopped peppers
2 stalks celery, chopped
1/3 c. cabbage, chopped
1 bay leaf
1 tsp. parsley flakes
Juice of 1 lemon
2 tsp. sugar
1 lg. can tomatoes, chopped
2 bottles clam juice
2 cans minced clams
Lemon pepper to taste
Onion salt to taste
Celery salt to taste
Thyme to taste

Mix tomatoes, clam juice, and remaining ingredients, except lemon juice and clams, into large kettle. Bring to boil, turn down heat and simmer 20 minutes. Add canned clams (including liquid) and lemon juice. Shake in lemon pepper, onion salt, celery salt and thyme to taste. Simmer 20 minutes more. Mix 2 teaspoons cornstarch with 1/3 cup cold water. Add to hot soup to thicken. Best when made the day before serving.