Manhattan Clam Chowder

Ingredients:
2 (6.5 ounce) cans minced clams
1½ cups chicken broth
3 cloves chopped garlic
1 cup chopped onions
½ cup finely chopped carrots
1 cup chopped celery
1 small green pepper - chopped
2 red potatoes, unpeeled & sliced
1 can (16 ounce) diced tomatoes
1 bay leaf
1 tspn salt
ground black pepper to taste
½ tspn dried thyme
2.5 fl. oz. worcestershire sauce
1 Tbsp of hot sauce
Cream

Method:

1. Drain clams and reserve liquid. Add enough chicken broth to reserved liquid to make 3 cups of stock.
2. In a large saucepan, saute garlic, onions, carrots, celery, green pepper & potatoes.
3. Pour in clam juice and broth mixture, undrained tomatoes, bay leaf, basil, salt, pepper, thyme, worcestershire sauce & hot sauce. Cover and simmer for 45 minutes.
4. Remove the pan from the heat. Mash the vegetables slightly to thicken the broth.
5. Add clams to the saucepan and heat thoroughly. Serve hot with a twirl of cream.

(Steps 1 - 4 can be done before-hand & step 5 on the day required).