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Cape May Clam Chowder

12 bay clams or 2 cans of chopped clams with juice
3 C water, 1 C clam juice
3 slices bacon
1 large onion -- chopped
2 green peppers -- chopped
2 carrots -- chopped
3 celery stalks -- chopped
2 potatoes -- peel and dice
2 tablespoons parsley -- chopped
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon marjoram
1 tablespoon sugar
4 medium tomatoes -- peel and chop or 1 can tomatoes
Salt and pepper -- to taste

Fry bacon in saucepan. Add onion, green pepper, carrots and celery. Cook until tender. Add clam broth w/ water, potatoes, thyme, parsley, salt and pepper, sugar and scallops. Cook 15 min. Let cool. Add chopped clams and tomatoes and juice from tomatoes. Reheat for 7 min. Serve hot. I like mine tomato-y. You might want to adjust this accordingly.