serves 6

4 ounces diced bacon
4 ounces diced carrots
1 ounce leek whites
4 ounces chopped onion 2 ounces chopped celery
1/2 teaspoon minced garlic
4 ounces chopped tomatoes
4 ounces diced potatoes
6 ounces chopped clams
2 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground thyme
1 bay leaf

In a heavy soup pot, cook the diced bacon until lightly brown. Add the carrots, leek, onion, and celery. Simmer over low heat for 5 to 10 minutes. Add the minced garlic and chopped tomatoes and cook for 5 minutes.
Cook the potatoes separately with enough water to cover. In a saucepan, bring the clams, clam juice, and water to a boil.
Strain into the vegetables. Save clams.
Add the salt, pepper, thyme, and bay leaf.
Simmer the soup for 30 minutes. Add the potatoes and clams. Serve hot.
Note: This recipe is also called Philadelphia chowder.
Use the same recipe for Abalone chowder, and conch chowder, substituting abalone and conch for clams.