In large nonstick saucepan over high heat, sauté onions, carrot, celery andamp; green peppers in clam juice until tender. Add stewed tomatoes, water and seasoning to soup mixture.
Cook for 10 minutes. Stir occasionally. Add clams to soup and simmer for 10 minutes longer. Stir occasionally. Thicken with crushed crackers just before serving. Serve hot.