Manhattan clam chowder - This rich soup varies from the New England version in that it is tomato based and not cream based. And it is hearty and delectable, a wonderful bowl of soup!
First chop up the bacon and render the fat in a large sauce pan.
To that, add everything except the clams. Simmer it all until the potatoes are fork tender, about 20 minutes.
Now add the canned clams with the clam juice and simmer on low for another 15 to 20 minutes.
Add the whole clams, cover and simmer just long enough for them to open with all their glory (about 5 minutes).
Remove the bay leaves