Ingredients:

• 2 slices bacon (can sub with 2 more tablespoons extra virgin olive oil)
• 1 tablespoon extra virgin olive oil
• 2 carrots, peeled and sliced
• 2 ribs celery, chopped
• 1 onion, chopped
• 1 large clove garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon celery seed
• 2 bay leaves
• 1 1/2 cups canned tomato juice, strained tomatoes, or crushed tomatoes
• 1 (14-ounce) can clam broth or juice (see recipe note)
• 2 (10-ounce) cans baby clams, juice reserved (see recipe note)
• 1 pound waxy potatoes, peeled and cut into 2-inch chunks
• About 12 small live clams, such as littlenecks or Manila clams, cleaned
• Tabasco or other hot sauce, to taste
• Kosher salt and freshly ground black pepper, to taste