Crowd Pleaser Manhattan Clam Chowder

This recipe was given to me by a bachelor who enjoys cooking, and making large quantities when he does.. It freezes well, and he makes up many individual servings for himself. I was never very fussy about clam chowder, but have to admit, I love the flavor of this one. I think the spicey clamato juice is the key to awesome flavor.

• Ready In: 1 hr 30 mins
• Serves: 25

Ingredients

• 3 (14 ounce) cans clam broth
• 1 (28 ounce) can clams
• 1 (14 ounce) can clams
• 2  liters  of extra  spicy clamato juice
• 84  ounces diced tomatoes
• 1  lb bacon, diced
• 2  cups  dice onions
• 2  cups  diced carrots
• 4  cups  diced potatoes
• 1⁄3 cup pot barley
• 1⁄3 cup rice
• 2 -3  drops Tabasco sauce (to taste)
•  pepper (to taste)
•  Tabasco sauce, to suit taste

Directions

1. Saute lightly, onions and bacon.
2. Drain clams reserving juice.
3. In a large stock pot, boil clamato juice, clam broth and drained broth from clams.
4. When broth and clamato come to a boil, add bacon and onions.
5. Bring back to boil,then add barley, rice,and carrots.
6. Bring back to boil and then simmer for 1/2 hour.
7. Now add tobasco, pepper and potatoes.
8. Simmer again for another 45 minutes.
9. Add clams.
10. Thicken soup if desired (equal amounts of flour and water mixed together.