1 3 lb. 3 oz. can of Gorton’s chopped clams in clam juice

5 potatoes diced

5 carrots diced

3 onions

1 16 oz. can stewed tomatoes

thyme or oregano to taste

salt and pepper to taste

Cook everything together (except clams) in clam juice and enough water needed to cover.

After vegetables have cooked, add clams and only heat through or the clams will become tough if overcooked.