"21" Manhattan Clam Chowder

From executive chef John Greeley of the 21 Club, Manhattan. (As published in my local news paper).

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 1  lb  fresh bacon, diced
• 4  carrots, peeled and diced
• 1  large onion, peeled and diced
• 4  celery ribs, diced
• 2  tablespoons dried oregano
• 2  bay leaves
• 2  tablespoons  chopped garlic
• 1  teaspoon cayenne pepper
• 1  pint  about 2 dozen cleaned shucked, coarsely chopped chowder clam (and their juice)
• 1 (10 ounce) can plum tomatoes, drained and crushed
• 2  quarts water
• 2  russet potatoes (about 1 pound) or 2  idaho potatoes, cleaned, peeled and diced (about 1 pound)
•  salt (to taste)
•  black pepper, freshly ground (to taste)
•  freshly grated horseradish, for garnish

Directions

1. In a heavy bottomed soup pot, cook bacon until fat begins to render.
2. Add diced vegetables and saute until wilted.
3. Add oregano, bay leaves, garlic and cayenne.
4. Stir in clams and their juices, continuing to saute for 2 more minutes.
5. Add the tomatoes and water, bring all to a boil.
6. Reduce heat and simmer for 1 hour.
7. Add potatoes and simmer for another 30 minutes.
8. Taste, and adjust seasonings with salt and freshly ground pepper if necessary.
9. Serve hot with freshly grated horseradish as a garnish.