Manhattan Clam Chowder

With temperatures in the single digits and threatening to go below zero, Joan made this brothy version of its New England cousin. Full of chunky vegetables, this soup provided a great first course to Connie's chicken quesdiallas.

2 6-1/2 oz. cans chopped clams
16-oz. can diced tomatoes
2 potatoes, peeled and diced
1 c. onion, chopped
1/2 c. carrots, finely chopped
1 t. salt
pepper to taste
1/4 t. dried thyme

Drain liquid from clams into a large measuring cup; set aside clams. Add enough water to clam liquid to equal 3 cups. Pour into a large saucepan; add remaining ingredients except clams. Cover and simmer for 30 to 35 minutes. Remove from heat; mash vegetables slightly to thicken broth. add clams; heat through.

Serves 6.