3 slices bacon, finely diced 1 C. finely diced celery 1 C. chopped onion 2-7 or 7 1/2 oz. cans minced clams 1 lb. can tomatoes or 3 fresh, cut up 2 C. diced potatoes 1 C. finely diced carrots 1 1/2 tsp. salt 1/4 tsp. thyme Dash of pepper
Partially cook the bacon. Add the celery and chopped onion; cook until tender, but not brown. Drain the clams, reserving the liquor; add water to make 4 cups. Add the remaining ingredients (except clams) to the bacon mixture; simmer 35 minutes. Blend 2 tablespoons flour with 2 tablespoons cold water to make smooth paste; stir into chowder. Cook until mixture comes to a boil. Add clams; heat through. Makes 4 to 5 servings.