Manhattan Clam Chowder

I have been craving Clam Chowder and decided to try a different recipe this time. I have never had Manhattan Clam Chowder before, but thought it would be a little healthier then it's tasty cousin. I looked at a couple of recipes to get an idea and then just threw it together. I thought it turned out pretty good. Evelyn and Max ate it; 2 out of 3 ain't bad! I didn't really measure the spices or keep track of how many veggie I cut up, so just use your best judgment. Here goes-

3 cans of clams, drained juice reserved
2 can of diced tomatoes with juice
1 onion, diced
3-4 carrots, cut into rounds
2-3 stalks of celery, diced
2-3 cloves of garlic, minced
3-4 potatoes peeled and diced (not too small)
EVOO
chicken broth
1-2 teaspoons Old Bay seasoning
1-2 teaspoons Thyme
2-3 tablespoons Worcestershire Sauce
salt and pepper, to taste

Add enough chicken broth to the reserved clam juice to equal 3 cups. Saute the onion and celery for a few minutes, then add carrots and garlic. Cook just a minute more, you don't want the garlic to brown. Then add the broth, tomatoes, potatoes and seasoning. Bring to boil, then simmer until veggies are tender. Add clams and heat through.