Manhattan Clam Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Red pepper flakes - 1/2 teaspoon
• Thyme - 1 teaspoon
• Bay leaf - 1
• Crushed tomatoes - 1 can (14 oz)
• Tomato paste - 2 tablespoons
• Potatoes - 2 large, diced
• Garlic - 3 cloves, minced
• Carrot - 2 medium, diced
• Celery - 2 stalks, diced
• Onion - 1 large, diced
• Bacon - 4 slices, chopped
• Clams - 2 pounds, fresh

Instructions

1. Scrub the clams under cold water to remove any dirt or sand. Discard any clams that are open and do not close when tapped.
2. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. In the same pot with the bacon fat, add the diced onion, celery, carrot, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the diced potatoes, tomato paste, crushed tomatoes, bay leaf, thyme, red pepper flakes, salt, and pepper to the pot. Stir to combine.
5. Pour in enough water to cover the vegetables and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
6. While the soup is simmering, steam the clams in a separate pot with a little water until they open, about 5-7 minutes. Discard any clams that do not open.
7. Remove the clams from their shells and chop them into bite-sized pieces.
8. Add the chopped clams and reserved crispy bacon to the soup. Simmer for an additional 5 minutes to heat through.
9. Remove the bay leaf from the soup and stir in the chopped fresh parsley.
10. Serve hot and enjoy!