Clam Chowder

Another cofort food direct from the sea to your dish.
This is a good one on a cold winter day for lunch.

Ingredients:
8 live clams,scrubbed and rinsed,
3 bacon slices,cut into 1/2 inch pieces
2 cups onion,peeled,finely chopped
1 cup celery,finely chopped
1/2 cup bell pepper,chopped
3/4 cup carrot,peeled,sliced thin
1 1/2 tablespoons garlic,peeled,minced
2 bay leaves
1 1/2 teaspoons dried oregano
1/2 teaspoon cayanne pepper
1 1/4 pounds potatoes,peeled,cut into 1/2-inch cubes
1 cup fat free chicken stock or broth
1 large 28-ounce can whole tomatoes,chopped and juices reserved
1/4 cup parsley,chopped
black pepper,to taste
salt,to taste

Directions:
In a large stockpot, bring 2 cups of water to a boil.
Add clams,cover and cook for 5 minutes.
Uncover, stir clams,replace cover.
Allow clams to cook 5 to 10 minutes longer
or until most of the clams are opened.
Remove clams from heat.
You should have about 6 cups of clam broth.
If not, add enough water to bring the volume up to 6 cups.)
When clams are cool enough to handle,
remove them from their shells and chop into 1/2-inch pieces.
Set clams and broth aside.

In a large, heavy pot,add bacon and render until golden and crispy.
Pour off all fat except 4 tablespoons.
Add onions, celery, bell pepper and carrots
and cook for 10 minutes, until vegetables are softened.
Do not allow to color. Add garlic, bay leaves, oregano,
and cayane pepper and cook an additional 2 minutes.
Increase heat to high and add potatoes,
reserved clam broth,and chicken stock
and bring to a boil,covered.
Cook for 20 minutes,or until potatoes
are tender and the broth has thickened somewhat.
Add tomatoes and continue to cook for 10 to 15 minutes.
Remove the pot from the heat and add reserved clams
and parsley and season with pepper and salt.
Allow chowder to sit for up to 1 hour,
then reheat slowly over low fire if necessary.
Do not allow to boil.