Zesty Manhattan Clam Chowder Recipe

Combine Italian-style tomatoes crushed tomatoes potatoes onions carrots green bell pepper red bell pepper celery and jalapeno peppers in a large stockpot.

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.

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.

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.