Manhattan Clam Chowder

1/4 pound bacon, diced
1 large onion, peeled and chopped
2 medium potatoes, peeled and diced
2 carrots, peeled, sliced thin
3 celery stalks, sliced
1 tablespoon parsley flakes
1 (12 ounce) can tomatoes
1 (16 ounce) can clams, with liquid (or 2 cups fresh, shelled)
Pepper to taste
1 bay leaf
1 teaspoon dry thyme, crushed

In skillet on top of stove, fry bacon and drain. Place all ingredients in crock pot. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.