Manhattan Clam Chowder

1. Cook bacon in a large skillet over medium-low heat. Turn often. When crisp, remove from pan and drain on a paper towel.
   
2. Chop onion and add to skillet with bacon drippings. Sprinkle in thyme. Cook over medium-low heat until onion is brown. Stir often.
   
3. While onions cook, peel potatoes. Dice and place into a large saucepan. Cover with water.
   
4. Crumble bacon and add to potatoes. Turn heat on to medium.
   
5. Dice carrots and celery and add to saucepan.
   
6. Using a slotted spoon, transfer onion to saucepan.
   
7. Add tomatoes, clam juice, chicken broth, clams, garlic salt, pepper and chopped cilantro.
   
8. Turn heat up to high, heat to boiling, then reduce heat to lowest setting. Cover and simmer for 30 minutes.
   
9. Spread half of margarine on one side of the bread. Place on a griddle or skillet margarine side down. Spread remaining margarine on second side.
   
10. Turn heat on to medium-high and toast until first side is golden brown. Using a pancake turner, flip and toast other side.
    Serve with chowder.