Manhattan Clam Chowder

• 1 lb. of minced clams
• 1 - 28 oz. can of crushed tomatoes
• 1- 14 oz. can of diced tomatoes
• 1- 8 oz. bottle of clam juice
• 1- small can of tomato juice
• 1/4 cup of parsley chopped
• 3- peeled potatoes cubed
• 1- carrot sliced
• 1/2- green pepper chopped
• 1- celery stalk chopped
• 3-4 drops of hot sauce
• 1 tsp. of oregano
• 2 tsp. dry basil
• A pinch of thyme
• 1 tbs. worcestershire sauce
• salt and pepper to taste

1. In a large pot add the tomatoes, clams, clam juice and parsley. Bring to a low boil and reduce heat to simmer. Simmer for 20 minutes. Add the remaining ingredients except for the tomato juice. Simmer for 1 - 2 hours stirring occasionally and adding tomato juice to desired consistency.

clams, tomatoes, tomatoes, clam juice, tomato juice, parsley, potatoes, carrot, green pepper, drops of hot sauce, oregano, basil, thyme, worcestershire sauce, salt

Taken from www.epicurious.com/recipes/member/views/manhattan-clam-chowder-50015143 (may not work)