Saturday Night Manhattan Clam Chowder

• 1 cherrystone clams, steamed or (29 ounce) can minced clams, drained
• 12 ounces bacon, diced
• 1 1/2 cups onions, chopped
• 3 garlic cloves, minced
• 1 cup green pepper, chopped
• 1 1/2 cups carrots, chopped
• 1 cup celery, chopped
• 1 (28 ounce) can crushed tomatoes, I use Red Pack
• 2 (14 ounce) cans diced tomatoes
• 3 cups clam juice, from the steamed clams or 3 cups bottled clam juice
• 3 cups chicken broth or 3 cups water
• 1 tablespoon italian seasoning
• 1 teaspoon fresh ground pepper
• 4 -6 yukon gold potatoes, cubed
• 1/2 cup fresh parsley, chopped
• 1 lb cooked shrimp, shelled, tails off (add this to make the chowder over the top, but it's optional)

1. Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
2. Chop the clams.
3. In a large pot, cook the bacon over medium/high heat until slightly crisp.
4. Add the onions and cook, stirring until transparent.
5. Add the garlic, pepper, carrot and celery and cook for about a minute or two.
6. Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning, and ground pepper.
7. Bring to a boil and add potatoes.
8. Simmer 30 minutes or until potatoes are tender.
9. Season with salt, pepper and hot sauce for a little heat, if desired.
10. Add chopped parsley.
11. Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
12. You should only warm the shrimp over for best results.

cherrystone clams, bacon, onions, garlic, green pepper, carrots, celery, tomatoes, tomatoes, clam juice, chicken broth, italian seasoning, fresh ground pepper, gold potatoes, fresh parsley, shrimp

Taken from www.food.com/recipe/saturday-night-manhattan-clam-chowder-278746 (may not work)