Tomato Based Clam Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Salt and pepper - To taste
• Heavy cream - 1 cup
• Chicken broth - 4 cups
• Crushed tomatoes - 1 can (14 ounces)
• Bay leaf - 1
• Dried thyme - 1 teaspoon
• Tomato paste - 2 tablespoons
• Potatoes - 2 medium, peeled and diced
• Garlic - 3 cloves, minced
• Carrot - 1 large, diced
• Celery - 2 stalks, diced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons
• Clams - 2 pounds, fresh or canned

Instructions

1. If using fresh clams, scrub and rinse them thoroughly. If using canned clams, drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, carrot, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the diced potatoes, tomato paste, dried thyme, and bay leaf. Stir to coat the vegetables with the tomato paste.
4. Pour in the crushed tomatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
5. Add the clams to the pot and simmer for an additional 5 minutes, or until the clams have opened (discard any clams that do not open).
6. Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
7. Remove the bay leaf from the chowder before serving.
8. Ladle the tomato-based clam chowder into bowls and garnish with fresh parsley.
9. Serve hot and enjoy!