Zesty Manhattan Clam Chowder

Ingredients

• 2 cans Italian-style diced tomatoes , 14.5 ounce
• 2 cans crushed tomatoes , 14.5 ounce
• 4 cups diced potatoes
• 2 cups chopped onions
• 3 carrots , chopped
• 1 large green bell pepper , chopped
• 1 large red bell pepper , chopped
• 4 stalks celery , chopped
• 2 jalapeño peppers , chopped
• 3 cups water
• 3 cubess chicken bouillon
• 2 cubess beef bouillon
• 1 bottle tomato and clam juice cocktail , 32 ounce
• 1 tablespoon white sugar
• 1 teaspoon thyme leaves
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 0.5 teaspoons ground black pepper
• 1 bay leaf
• 4 cans chopped clams , 6.5 ounce
• 1 cup skim milk
• 3 tablespoons all-purpose flour

Instructions

1. 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. 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. 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. 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.