Manhattan Style Clam Chowder

January 15, 2016

3 slices bacon, diced
1 cup diced celery
1 cup chopped onion
2 7-ounce cans minced clams
2 cups tomatoes
2 cups diced potatoes
1 cup diced carrots 
1 1/2 tsp salt
1/4 tsp dried thyme
dash black pepper

Partially cook bacon. Add celery and onion and cook till tender but not browned.
Drain clams, reserving liquor. Add water to liquor to make 4 cups and add to bacon mixture.
Add tomatoes, potatoes, carrots and seasonings. 
Cover and simmer for about 35 minutes.