Hatteras Style Clam Chowder

1 tablespoon vegetable oil

1 large onion, chopped

5 stalks celery, sliced

4 carrots, sliced

4 cups peeled, cubed white potatoes

2 (16 ounce) cans minced clams, with juice

3 quarts clam juice

1 teaspoon dried thyme

½ teaspoon ground black pepper

8 slices crisp cooked bacon, crumbled

In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.