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

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

20 minutes, stirring often.

With sharp knife, chop clams; add to vegetable mixture; gently simmer soup 5 minutes longer. Serves 8.

Arkansas Gazette, 1989, From

"Good Housekeeping Illustrated

Cookbook"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm