Tom's Manhattan Clam Chowder

This recipe is posted by request. It's from an Old Bay cookbook and was submitted by Mr. Thomas Stilwell, Utica NY

• Ready In: 1 hr 15 mins
• Yields: 18-20 six oz servings

Ingredients

• 1⁄4 cup olive oil
• 3  garlic cloves, cut finely
• 1⁄4 cup fresh parsley, cut and chopped
• 1  teaspoon basil
• 1  teaspoon oregano
• 1  onion, chopped
• 2 (6 1/2ounce) cans minced clams (reserve juice)
• 2 (6 1/2ounce) cans  chopped clams (, reserve juice)
• 1 (8 ounce) bottle  clam juice
• 2 (28 ounce) cans  cooked tomatoes
• 7  cups water
• 2  bay leaves
• 3  teaspoons  Old Bay Seasoning
•  salt and pepper
• 4  potatoes, peeled and cut into chunks

Directions

1. In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
2. Cook until garlic is light brown.
3. Add minced and chopped clams with juice from cans and bottle of clam juice.
4. Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
5. Turn heat to low and continue cooking for 35 minutes.
6. Add potatoes and continue to cook for 30 minutes.
7. Serve hot.