Crowd Pleaser Manhattan Clam Chowder

• 3 (14 ounce) cans clam broth
• 1 (28 ounce) can clams
• 1 (14 ounce) can clams
• 2 liters of extra spicy clamato juice
• 84 ounces diced tomatoes
• 1 lb bacon, diced
• 2 cups dice onions
• 2 cups diced carrots
• 4 cups diced potatoes
• 1/3 cup pot barley
• 1/3 cup rice
• 2 -3 drops Tabasco sauce (to taste)
• pepper (to taste)
• Tabasco sauce, to suit taste

1. Saute lightly, onions and bacon.
2. Drain clams reserving juice.
3. In a large stock pot, boil clamato juice, clam broth and drained broth from clams.
4. When broth and clamato come to a boil, add bacon and onions.
5. Bring back to boil,then add barley, rice,and carrots.
6. Bring back to boil and then simmer for 1/2 hour.
7. Now add tobasco, pepper and potatoes.
8. Simmer again for another 45 minutes.
9. Add clams.
10. Thicken soup if desired (equal amounts of flour and water mixed together.

clam broth, clams, clams, liters of extra spicy clamato juice, tomatoes, bacon, onions, carrots, potatoes, barley, rice, tabasco sauce, pepper, tabasco sauce

Taken from www.food.com/recipe/crowd-pleaser-manhattan-clam-chowder-157050 (may not work)