| 2 | tb | Olive oil |
| 1/4 | lb | Fresh slab bacon or fat back, diced |
| 4 | | Peeled & diced carrots; about 2 cups |
| 1 | lg | Peeled & diced onion; about 1 cup |
| 4 | | Diced celery stalks; about 1 cup |
| 3 | tb | Fresh oregano |
| 3 | tb | Fresh thyme leaves |
| 2 | | Bay leaves |
| 2 | tb | Chopped garlic |
| 1 | ts | Cayenne pepper |
| 1 | c | Plum tomatoes; drained & crushed |
| 2 | qt | Water |
| 2 | | Russet potatoes; cleaned, peeled, and diced, (about 3/4 lb) |
| 24 | | Chowder clams; steamed open, chopped, cleaned and their juices reserved |
| | Salt and freshly ground black pepper, to taste |
| | Chowder crackers; for serving |
| | Freshly grated horseradish; for serving |
