From the Kitchen of:  Bill Yearicks

 

6	large	fresh clams
4	cups	chicken or vegetable broth
4		medium sized potatoes (diced)
2	stalks	celery (diced)
1	large	onion (diced)
2		medium sized carrots (diced)
2	cloves	garlic (crushed)
1	lb.	fresh tomatoes (diced) or a 1 lb. can of diced tomatoes
2		bay leaves
1 1/2	tsps.	thyme

Open clams, reserving juice.  Rinse clams well to get all the sand and shell particles out.
Strain clam juice thru a fine seive (cheesecloth works best).
Put all the ingrediants in a large heavy pot (cast iron dutch oven is the best).
Bring to a boil, then simmer (covered) for about 2 hours.
Taste after about one hour, season with salt and pepper to taste,
also, at this time, add any water or broth, to adjust the flavor.