Manhattan Clam Chowder

New Yorkers swear that their chowder is the best -- better than that New England stuff. Try all three of my chowder styles and you decide.

Manhattan Clam Chowder

3 6.5-ounce cans minced clams

2 14.5-ounce cans crushed tomatoes

2 14.5-ounce cans diced tomatoes

3 8-ounce bottles clam juice

1-1/2 teaspoons dried oregano

1-1/2 teaspoons dried basil

1 tablespoon dried thyme

1/4 teaspoon onion powder

4 carrots, sliced

2 stalks celery, diced

4 potatoes, peeled and cubed

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

salt to taste

ground black pepper to taste

Combine canned tomatoes, clams and clam juice together with juices in a large stock pot. Stir in oregano, basil, thyme and onion powder. Simmer for 30 minutes.

Add carrots, potatoes, bell peppers, and simmer until tender carrots and potatoes are tender. Stir  occasionally. Salt and pepper to taste, and serve.