Mother'S Clam Chowder (Manhattan Style) - cooking recipe

Ingredients

3 slices bacon (cut into small strips)
1 cup celery (finely diced)
1 cup onion ((chopped)
1 cup carrot (finely diced)
1 (16 ounce) can tomatoes (chopped)
2 cups potatoes (diced)
1 cup clam juice (1 - 8 ounce bottle)
2 cups water (filtered)
2 cups clams (minced, 2 - 7 oz cans)
1/2 teaspoon thyme
1/4 teaspoon pepper (freshly ground, to taste)

Preparation

Partially cook bacon.
Remove bacon, and reserve.
Add celery, onions, and carrots to bacon fat and saute until tender (do not brown).
Return bacon to pan.
Add tomatoes, potatoes, clam juice, and water.
Drain clams, adding liquid to pan and reserving clams.
Add seasoning.
Gently simmer, covered about 40 minutes.
Bring up to boil.
Add clams, heat through, and serve.