Manhattan Clam Chowder

3 slices bacon, finely diced
1 quart boiling water
1 1/2 teaspoons salt
1 cup finely diced carrots
1 cup finely diced celery
1 cup chopped onion
2 cups diced potatoes
1 cup canned tomatoes
1/2 teaspoon thyme
1/4 teaspoon pepper
10 fresh or canned clams
Strained clam juice

Fry bacon until golden but not brown; add water and simmer 5 minutes.  Add salt and vegetables except potatoes and tomatoes; simmer 20 minutes.  Add potatoes, tomatoes, thyme and pepper; cook 20 minutes.  Add clams and juice; cook 10 minutes.


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