Manhattan Clam Chowder

3 (7½-ounce) cans clams chopped

5 slices bacon finely diced

1 cup celery finely chopped

1 cup onion finely chopped

1 (16-ounce) can tomato chopped, un-drained

3 cups water

2 cups potato diced

1 cup carrot finely diced

½ cup green bell pepper finely diced

1½ teaspoons salt

¼ thyme dried, crushed

Dash of Tabasco sauce

2 tablespoons water cold

2 tablespoons all purpose  flour

Strain liquid from clams and reserve ½ cup. Partially cook diced bacon. Add celery and onion. Simmer 10 minutes. Add clam liquid, tomatoes, 3 cups water, potatoes, carrots, green pepper, salt, thyme and pepper sauce. Cover and simmer 40 minutes. Blend cold water into flour and add some of the hot chowder to this paste. Then return to chowder, stirring until blended. Bring to boil and simmer 5 to 8 minutes. Add clams and heat through.