Kicked-Up Manhattan Clam Chowder with Cholula

1 Add bacon to a large Dutch oven or stockpot. Place over medium heat and cook until bacon is crispy. Add onions, carrot, celery, and green pepper. Season with a pinch of salt and sweat vegetables until softened.
2 Add garlic and cook 60 seconds. Add tomato paste, stir everything to combine and cook 1-2 minutes. Add clam juice, water, clam brine, tomatoes, potatoes, thyme and bay leaves. Season with ½ tsp black pepper. Note: you may use all clam juice or a combination of clam juice and water.
3 Bring everything to a steady simmer, reduce heat to med-low, cover with a lid and cook until potatoes are fork tender.
4 Add clam meat and cook additional 8-10 minutes for flavors to develop.
5 Season with 1/3 bottle of Cholula Original Hot Sauce™ and ¼ cup fresh parsley. Taste and adjust salt, pepper and Cholula Original as required.
6 Ladle into individual serving bowls and add a few more dashes of Cholula Original for a Kicked-Up Manhattan Clam Chowder!