Red Clam Chowder - cooking recipe

Ingredients

2 cups clam juice
2 cups tomato juice
2 cups diced peeled tomatoes
1 (14 ounce) can diced tomatoes
1 cup chopped onion
1 cup sliced carrot
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar
2 (6 1/2 ounce) cans chopped clams, drained liquor reserved
salt and cayenne pepper

Preparation

Combine all ingredients except clams, salt and cayenne in slow cooker; cover and cook on high 4-5 hours, adding clams during last 30 minutes.
Discard bay leaf; season to taste with salt and cayenne.