5 bacon slices, diced
2 1/2 c.diced onions
1 1/2 c. diced carrots
1 c. diced celery
2 T. chopped parsley
5 c. water
2 c. diced potatoes
3 dozen hard shell clams, shucked with their
liquid reserved
1 28 oz. can tomatoes
1 t. salt
1 t. thyme leaves
1/4 t. pepper

1. In a 5 qt. Dutch oven, over medium heat,
fry bacon until almost crisp; push to side of
the pan. Add onions and cook until tender
about 10 min. Add carrots, celery, parsley,
and cook 5 min.

2. Add water, potatoes, clam liquid,
tomatoes and their liquid, bay leaf, salt,
thyme and pepper; heat to boiling. Reduce
heat to low; cover and simmer 20 min. stirring

3. With sharp knife, chop clams; add to
vegetable mixture, gently simmer 5 min. longer.

Makes 8 servings

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