Saturday Night Manhattan Clam Chowder

Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.

Chop the clams.

In a large pot, cook the bacon over medium/high heat until slightly crisp.

Add the onions and cook, stirring until transparent.

Add the garlic, pepper, carrot and celery and cook for about a minute or two.

Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning, and ground pepper.

Bring to a boil and add potatoes.

Simmer 30 minutes or until potatoes are tender.

Season with salt, pepper and hot sauce for a little heat, if desired.

Add chopped parsley.

Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.

You should only warm the shrimp over for best results.