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Submitted by: Helen Burns from Raleigh, NC
Originally shared on the web 11/19/2012

1/2 lb. bacon, chopped
1 onion, sliced
2 cloves garlic, minced
28-oz. can whole tomatoes
2-6-1/2 oz. cans minced clams
8-oz. bottle clam juice
1 T. dried thyme
salt and pepper to taste
10-oz. pkg. frozen soup vegetables
1 to 2 potatoes, peeled and diced

Add bacon, onion and garlic to a skillet over medium heat; cook and stir until bacon is crisp and onion is tender. Drain; add to a slow cooker. Add remaining ingredients except frozen vegetables and potatoes. Cover and cook on high setting for 2 hours. Add vegetables and potatoes. Cover; reduce heat to low and cook for 3 to 4 hours longer, until vegetables are tender. Serves 4 to 6.