Rockdale Clam Chowder - cooking recipe

Ingredients

2 (10 oz.) cans minced clams
1 (28 oz.) can crushed tomatoes with puree
2 cans water
3 sliced carrots
2 minced onions
1 Tbsp. basil
1 lb. bag frozen Shoepeg corn
1 can Chinese vegetables, drained
1 (8 oz.) bottle clam juice
2 diced potatoes
2 Tbsp. dried parsley
2 cloves minced garlic

Preparation

Mix all ingredients into a large stock pot.
Bring to a boil, then reduce heat.
Simmer for an additional 45 minutes.