Bayman's Clam Chowder

 Bayman's Clam Chowder Recipe

Ingredients:

Clams~ 30 cherry stones for stock and  24 littlenecks for final step.
Potatoes~ 3 lbs.
Onions~ 2 large yellow
Garlic~ 4 cloves
Celery~ 6 stalks
Bacon~ 1/2 lb slab (low fat)
Whole Tomatoes (canned)~ 1 large can
Tomato Puree (canned)~ 2 large cans
Tomato Paste (canned)~ 2 small cans
Olive Oil~ 1/4 cup
Water~ 2 quarts
Worchestire Sauce~ 2 TBSP
Old Bay Seasoning~ to taste (go easy at first and add if needed during stock cooking step)
Texas Pete Hot Sauce~ to taste 
Oregano~ 3 TBSP

Chop fresh clams and cut into edible sized pieces. Save juice from chopped clams (not the sea water when opening, too salty).
Prepare (cut up) potatoes, whole tomatoes, onions, celery, bacon and garlic.
In large pot cook onions, celery, garlic and bacon in olive oil till onions are soft over medium heat stirring occasionally.
Add potatoes, canned tomatoes/sauce, worchestire sauce, Texas Pete, water, Old Bay and oregano then cook low boil for 15 minutes.
Add chopped clams with juice and bring again to low boil for 10 minutes stirring occasionally.
Lower to simmer and add whole clams in shell (little necks) stir and cover.
Cook at simmer last 10 minutes on low or until clams open.