Manhattan Clam Chowder | Recipe Cloud App

Ingredients

• 2 slices bacon (can sub with 2 more tablespoons extra virgin olive oil)
• 1 tablespoon extra virgin olive oil
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 large garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon celery seed
• 2 bay leaves
• 12 ounces tomato juice, strained tomatoes or crushed tomatoes
• 1 14-ounce can clam broth or juice*
• 2 10-ounce cans of baby clams, juice reserved*
• 1 pound waxy potatoes, peeled and cut into 2-inch chunks
• A dozen or so live small clams, such as littlenecks or Manila clams
• Salt and black pepper to taste
• Tabasco or other hot sauce