"21" Manhattan Clam Chowder

Directions

1. 1
   In a heavy bottomed soup pot, cook bacon until fat begins to render.
2. 2
   Add diced vegetables and saute until wilted.
3. 3
   Add oregano, bay leaves, garlic and cayenne.
4. 4
   Stir in clams and their juices, continuing to saute for 2 more minutes.
5. 5
   Add the tomatoes and water, bring all to a boil.
6. 6
   Reduce heat and simmer for 1 hour.
7. 7
   Add potatoes and simmer for another 30 minutes.
8. 8
   Taste, and adjust seasonings with salt and freshly ground pepper if necessary.
9. 9
   Serve hot with freshly grated horseradish as a garnish.