Tom'S Manhattan Clam Chowder

• 1/4 cup olive oil
• 3 garlic cloves, cut finely
• 1/4 cup fresh parsley, cut and chopped
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 onion, chopped
• 2 (6 1/2 ounce) cans minced clams (reserve juice)
• 2 (6 1/2 ounce) cans chopped clams (, reserve juice)
• 1 (8 ounce) bottle clam juice
• 2 (28 ounce) cans cooked tomatoes
• 7 cups water
• 2 bay leaves
• 3 teaspoons Old Bay Seasoning
• salt and pepper
• 4 potatoes, peeled and cut into chunks

1. In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
2. Cook until garlic is light brown.
3. Add minced and chopped clams with juice from cans and bottle of clam juice.
4. Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
5. Turn heat to low and continue cooking for 35 minutes.
6. Add potatoes and continue to cook for 30 minutes.
7. Serve hot.

olive oil, garlic, fresh parsley, basil, oregano, onion, clams, clam juice, tomatoes, water, bay leaves, bay seasoning, salt, potatoes

Taken from www.food.com/recipe/toms-manhattan-clam-chowder-15567 (may not work)