Begin by cooking your bacon on medium heat in a large skillet. During this time, prepare your vegetables.
Once the bacon is cooked, remove the bacon with a slotted spoon and set aside to drain on a paper towel. Reserve two tablespoons of the bacon fat, and return back to medium heat. Toss in the onions, carrots, and celery, cooking for about 5 minutes to sweat the vegetables. Toss in the garlic, cooking for a couple of more minutes, then toss the bacon back into the mixture, giving it a good toss.
Next, get a large pot on the stove, and bring that up to medium heat.
Add the vegetable mixture from skillet into the soup pot, then toss in the potatoes, giving those a good stir. Add in the bay leaves, thyme, tomato juice, crushed tomatoes, clams, and stock, giving that a good stir. Season with a pinch of salt, and the cracked black pepper. Add the Tabasco and worchestershire sauce, give another stir, and bring to a boil.
Once boiling, reduce the heat to simmer, and cook for about an hour or until the potatoes are fork tender.
Ladle into a bowl, and you are all set with some delicious Manhattan clam chowder. This one might have you thinking about all of that heavy cream in the traditional one.