Clam Chowder, Manhattan Style

Clam Chowder, Manhattan Style

Ingredients
1 large potato, diced
1 carrots, diced
2 (14 oz) cans chicken broth
1 (14.5 oz) can stewed tomatoes
1 (7 oz) can tomato sauce
1 cube chicken with herbs bouillon
1 dash sesame oil
1 clove garlic, minced
½ tsp celery seed
½ tsp fresh ground black pepper
4 mushrooms, chopped
1 green pepper, chopped
½ cup yellow onion, chopped
2 stalks celery, chopped
24 oz chopped calms in juice

Directions
1. Place chopped potatoes and carrots in a large stockpot with broth. Bring to boil, reduce heat, simmer veges tender.
2. Stir in stewed tomatoes, tomato sauce, bouillon, oil, garlic, celery seed and pepper.
3. Add chopped mushroom, green pepper, onion, and celery to stockpot.
4. Drain half of liquid from canned calms. Add clams and remaining juice to stockpot.
5. Simmer 30 minutes before serving.