Drain the clams, reserving the liquid. Cover clams and chill

In a 4 quart crockpot combine reserved clam juice, potatoes, onions, celery, green sweet pepper, Andre and tomatoes, tomato or vegetable juice, salt, thyme and bay

Cover and cook on low heat setting for 8 to 10 hours on high heat setting the 4 to 5 hours

If using the low heat setting turned to high heat and stir in the clowns. Cover and cook on the high heat setting for about five minutes

Discard bay leaf

Ladle soup into bowls sprinkling each with crumbled bacon