This is the lighter cousin of New England clam chowder which has a delicious heavy cream base. Manhattan clam chowder has a tomato/clam juice base, enhanced with onion, bacon, sweet carrot, celery, bell pepper, garlic, and spices! Diced potatoes add richness and thickness and the baby clams are added at the end. To finish, add a little Worcestershire and hot sauce, this soup is incredible! Serve with crusty french bread or oyster crackers!