Mel Brook's Red Clam Chowder Recipe

• 4 strips bacon, cut into 1 inch pcs
• 2 tbsp. extra virgin olive oil
• 4 garlic cloves, chopped
• 1 lg. onion, minced
• 1 med. green pepper, minced
• 4 med. potatoes, peeled & diced
• 4 carrots, diced
• 2 celery stalks, diced
• 1 (10 ounce.) can kernel corn
• 1 (28 ounce.) can crushed tomatoes
• 2 tbsp. tomato paste
• 2 (6 ounce.) bottles clam juice
• 1 c. white wine
• 4 c. water
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon freshly grnd pepper
• 2 teaspoon minced fresh parsley
• 2 bay leaves
• 6 (10 ounce.) cans chopped clams (or possibly 4 lbs. fresh clams)

1. In a large pot, gently brown bacon.
2. Add in extra virgin olive oil and saute/fry garlic and onion till golden.
3. Add in all remaining ingredients except clams.
4. Stir, bring to a boil, then reduce to a simmer for 1 hour and 15 min.
5. Fifteen min before serving, add in clams.
6. Serve with warm bread and beer.
7. It's great at any time and if it's cool outside, it's better!
8. Serves 10 to 12.

bacon, extra virgin olive oil, garlic, onion, green pepper, potatoes, carrots, celery stalks, kernel corn, tomatoes, tomato paste, clam juice, white wine, water, oregano, thyme, freshly grnd pepper, parsley, bay leaves, clams

Taken from cookeatshare.com/recipes/mel-brook-s-red-clam-chowder-55097 (may not work)