Crowd Pleaser Manhattan Clam Chowder - cooking recipe

Ingredients

3 (14 ounce) cans clam broth
1 (28 ounce) can clams
1 (14 ounce) can clams
2 liters of extra spicy clamato juice
84 ounces diced tomatoes
1 lb bacon, diced
2 cups dice onions
2 cups diced carrots
4 cups diced potatoes
1/3 cup pot barley
1/3 cup rice
2 -3 drops Tabasco sauce (to taste)
pepper (to taste)
Tabasco sauce, to suit taste

Preparation

Saute lightly, onions and bacon.
Drain clams reserving juice.
In a large stock pot, boil clamato juice, clam broth and drained broth from clams.
When broth and clamato come to a boil, add bacon and onions.
Bring back to boil,then add barley, rice,and carrots.
Bring back to boil and then simmer for 1/2 hour.
Now add tobasco, pepper and potatoes.
Simmer again for another 45 minutes.
Add clams.
Thicken soup if desired (equal amounts of flour and water mixed together.