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Manhattan Clam Chowder

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Ingredients

2 slices bacon (can sub with 2 more Tbsp olive oil)

1 Tbsp 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 of tomato juice, strained tomatoes or crushed tomatoes

1 14-ounce can of 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

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