2 Tbsp olive oil (not extra virgin)
1 c diced onion
½ c diced carrot
½ c diced celery
1 Tbsp minced garlic
2 15 oz cans crushed tomatoes
1 8 oz jar clam juice
3 6.5 oz cans minced clams, drained
3 c finely diced potatoes (frozen “southern style” hashbrowns)
⅓ c cooked and minced bacon
2 Tbsp Italian herb blend (dried)
3 c veggie stock (or chicken stock)
2 Tbsp cider vinegar
Salt and pepper to taste
Heat oil in a stock pot over medium-high heat.  Sauté onion, carrot and celery
about 5 minutes, until softened a bit.  Add garlic and crushed tomato, sweat sauté
about 5 more minutes.  Reduce heat to medium.  Add clam juice, drained clams,
potato and simmer about 20 minutes, stirring occasionally.  Add stock, bacon,
herbs and vinegar; simmer until warmed through.  Season to taste with salt and
pepper, but take care to not over-salt: clams, clam juice and bacon are all
naturally salty.