Manhattan Clam Chowder

1/4 pound bacon
3 onions
1/2 bunch celery
1 tablespoon parsley
6 potatoes
2 large carrots
1 large can peeled tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon curry powder
1/4 cup catsup
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
2-3 teaspoons sugar
12 large chowder clams chopped

Brown 1/4 pound bacon diced small and 3 chopped onions. Then add 1/2 bunch celery chopped (including leaves) and 1 tablespoon dry parsley (or handful of fresh) to pan. Simmer slowly one hour. Add a little water if it gets dry. In the meantime dice potatoes and cut carrots (like nickels). Cover with water & cook until tender. In a large pot put bacon mixture and add potatoes and carrots with the liquid they cooked in. Add 1 large can peeled tomatoes chopped up. Add salt, pepper, thyme, curry powder, catsup, Worcestershire sauce, vinegar, and sugar. Simmer slowly 45 minutes- DO NOT BOIL. Add large chowder clams chopped with their liquid. Simmer slowly 5-10 minutes and serve. If too thick add water.