Hearty Manhattan Clam Chowder

Serves 4

2 slices bacon, cut into ½-inch pieces
½ cup chopped onion
½ cup chopped celery
1 (14 ½ ounce) can whole peeled tomatoes, undrained and crushed
1 (14 ½ ounce) can whole new potatoes, drained and cubes
1 (8-ounce) bottle clam juice
1 (6 ½ ounce) can chopped clams, drained and rinsed
2 tablespoons chopped fresh parsley
¼ teaspoon thyme
1/8 teaspoon pepper
1/8 teaspoon garlic powder

In large saucepan, fry bacon until crisp. Add onion and celery; cook and stir until tender. Stir in tomatoes, potatoes, clam juice, clams, parsley, thyme, pepper and garlic powder. Simmer, uncovered, 15 minutes, stirring occasionally.