• 1 dozen clams, shucked, juices reserved
• 2 strips bacon, cut into 1/4 inch dice
• 1 cup chopped onion
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup each diced (1/4 inch) red and green bell pepper
• 2 garlic cloves minced
• 1 can (1 lb 12 oz) Italian style plum tomatoes with juices
• 1 cup diced (1/4 inch) pared potatoes
• 1/3 cup tiny shells or other small pasta
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1 bay leaf
• salt and pepper to taste
• 1 cup corn kernels, fresh or frozen
• 1 cup cut green beans, fresh or frozen

1. Cut clams into 1/4 to 1/2 inch pieces. Refridgerate clams and juices until ready to use. (I actually use canned baby clams.)
2. Saute bacon in a large wide saucepan over medium-low heat until edges are lightly browned and the fat is rendered. Stir in the onions, carrots, celery, and the red and green peppers.
3. Cover and cook over very low heat until vegetables are tender but not browned (about 10 minutes).
4. Stir in garlic; saute, stirring over medium heat 3 minutes.
5. Add the tomatoes; fill the tomato can with water and add to the saucepan. Stir in the potato, pasta, herbs, and salt to taste.
6. Heat to simmering. Cover and cook over low heat 20 minutes, or until pasta is tender.
7. Stir in the clams, corn, and green beans.
8. Heat to simmering, stirring, over high heat.
9. Reduce heat; cook covered, 10 minutes.
10. Reseason with salt and plenty of pepper.

(Bob)