Ingredients:
- 2 Cans Chopped Clams
- 2 Cans Diced Clams
- 3 Bottles Clam Juice
- 2 tsp Garlic Powder
- 1 tsp Salt
- 1 Cup Carrots
- 1 Can Petite Diced Tomatoes
- 3 Russett Potatoes
- 2 Cups Water
- 1. Chop the carrots, and dice the potatoes.
- 2. Combine all ingredients in a large sauce pan, and bring the ingredients to a boil.
- 3. Cook the soup for approximately 45 minutes.
- Serve hot. This recipe yields approximately ten servings.