Easter was a little early and a little cold to get into the water and go clamming this year, but I did manage to get before the end of April.  I found a remarkably good spot near a 30 ft diameter rock that rises out of the bay a good 8 feet.   I managed to get about 4 - 5 dozen clams in half an hour.  At times I was pulling 4 to 5 clams per rake for 3 and 4 rakes in a row.   The majority were larger clams so I committed to making clam chowder.   It turned out pretty good, but I need to make notes so  I can do better next time.  

1 cup chopped clams + 1 cup clam juice

1 cup diced celery

1 cup diced carrots

1 onion

1/3 lb bacon

5 cubed baking potatoes

1 small can tomato sauce

1 small can diced tomato

1 large can of corn

6 cups of water

I cut the bacon into 1 inch strips and cooked it in the bottom of the bowl.   I added the onion and cooked it to not quite carmalized, next I added the celery and carrots cook them lightly added the tomato, water and potatoes.  I cooked that at near boil added the corn when the potatoes were half cooked.  Added the clams when the potatoes were fully cooked -- let it simmer for another 10 minutes added some parsely a few herbs, pepper and salt.

Things I need to do to make it better.  Cut the bacon up smaller. Don't dice the celery so small.  Don't cook the onions quite as long.  Take the bacon out before the vegetables go in (add it back at the end).  Add some Tabasco Sauce.  Take 1 Cup of the mixture after adding the corn and puree it with a stick blender then add back to the soup.  Half the amount of corn.   Don't cut up the clams quite so small.  All in all a good first attempt at Manhattan Clam Chowder - everyone ate it and no one got poisoned.