Manhattan Clam Chowder

In a 20 qt. stock pot, add undrained chopped clams, undrained tomatoes, clam juice, bay seafood blend and mediterranean blend.

Heat over high heat.

Drain the carrots and the potatoes and add them to the stock pot.

Bring all the contents of the pot to a boil.

Cover, reduce the heat to low, and simmer for at least 1 hour. Stir occasionally.

Turn off the heat and serve immediately or place in a warmer.