Manhattan Clam Chowder

Drain the clams and reserve the liquid. In a large saucepan add the reserved clam juice, water, tomatoes, onions, potatoes, carrots, thyme, salt, and pepper. Bring to a simmer and reduce heat to low. Cover and simmer for 30 minutes, or until the potatoes are tender.

Using a whisk, or potato masher, mash about half the potatoes which will slightly thicken the chowder. Add clams to the chowder and heat through. Serve hot with crackers.