Clam Chowder, Manhattan Style



1 doz chowder clams
2 oz bacon
1 medium onion
1 celery stalk
2 carrots
2 large red or yellow potatoes
2 large tomatoes
1 cup tomato sauce
1 t pepper
2 t basil
salt to taste

Clean the clams. Place them in a large pan with a little water in the bottom. Heat until the clams open. Set aside to cool.

Finely chop the bacon, onion, and celery. Brown the bacon. Add the onion and celery and saute until the onion is transparent.

Dice the carrots, potatoes, and tomatoes. (It's OK to substitue 2 cups of canned diced tomatoes.)

Open the clam shells and remove the clam being careful to keep as much of the clam juice as possible. Chop the clams. Strain the clam juice through a wet paper towel to remove any sand.

Add salt to the clam juice. I use up to a tablespoon of salt. Cook the carrots and potatoes in the clam juice. Add water if necessary.

When the vegatables are just soft, add the remaining ingredients. Simmer for 20 to 30 minutes to blend the flavors.