Zesty Manhattan Clam Chowder

Ingredients

• (14.5 ounce) can sItalian-style diced tomatoes
• (14.5 ounce) can scrushed tomatoes
• cup sdiced potatoes
• cup schopped onions
• carrots, chopped
• large green bell pepper, chopped
• large red bell pepper, chopped
• stalk scelery, chopped
• jalapeño peppers, chopped
• cup swater
• cubeschicken bouillon
• cubesbeef bouillon
• (32 ounce) bottletomato and clam juice cocktail (such as Clamato)
• tablespoon white sugar
• teaspoon thyme leaves
• teaspoon chili powder
• teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• bay leaf
• (6.5 ounce) can schopped clams
• cup skim milk
• tablespoon sall-purpose flour

Instructions

1. Combine Italian style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeño peppers in a large stockpot.
2. Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
3. Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
4. Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.

Tips

For more kick, add 1/4 cup Frank's Hot Sauce or 2 more jalapeño peppers.