cups fresh or canned clams, chopped (about 24 shucked clams)
In heavy 4-quart saucepan, sauté bacon, bell peppers, celery, carrot, onion and garlic over medium heat until tender, about 10 minutes. (Do not brown bacon.) Add clam juice, Clamato, potatoes, tomato, oregano and black pepper. Simmer 35 minutes or until potatoes are tender. Add clams; cook 5 minutes more.
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