1 c chopped onion
1/2 c chopped peeled carrot
1/2 c chopped celery
2 can(s) (14.5 oz. each) diced tomatoes
1 8-oz can tomato sauce
1 bottle (8 oz.) clam juice
1/2 tsp chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves, crushed
1/8 tsp ground black pepper
2 can(s) (6.5 oz. each) chopped clams, undrained
Saute bacon in large saucepan until crisp. Add onion, carrots and celery; saute for 2 to 3 minutes or until vegetables are tender. Stir in undrained tomatoes, tomato sauce, clam juice, rosemary and pepper. Bring to a boil. Reduce heat to low; simmer, uncovered, for 15 minutes. Stir in clams and juice. Simmer for 5 minutes or until heated through.