Manhattan Clam Chowder

3 slices bacon
2 celery stalks, finely chopped
3 medium onions, finely chopped
4 small potatoes, diced
2 carrots, diced
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/8 teaspoon Louisiana Hot Sauce or to taste
1 pint minced clams or 2 (6 1/2 ounce) cans
1 (28 ounce) can stewed tomatoes, cut up
1/2 cup snipped fresh parsley

Cook the bacon in a skillet over medium high heat until crisp, about 5 minutes. Drain the bacon on paper towels. Crumble the bacon into a crockpot.

Discard the bacon drippings, leaving about 1 teaspoon in the skillet. Saut