Enhanced Manhattan Clam Chowder

Ingredients

• Fresh clams (2 pounds, scrubbed)
• Bacon (4 slices, diced)
• Onion (1 medium, diced)
• Celery (2 stalks, diced)
• Carrot (1 large, diced)
• Garlic (3 cloves, minced)
• Potatoes (2 medium, diced)
• Crushed tomatoes (1 can (28 ounces))
• Tomato paste (2 tablespoons)
• Bay leaf (1)
• Thyme (1 teaspoon, dried)
• Red pepper flakes (1/2 teaspoon)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Fresh parsley (1/4 cup, chopped)
• Water (4 cups)

Instructions

1. Begin by scrubbing 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 diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. In the same pot with the bacon fat, add the diced onion, celery, carrot, and minced garlic. Sauté the vegetables until softened, about 5 minutes.
4. Stir in the diced potatoes, tomato paste, crushed tomatoes, bay leaf, thyme, red pepper flakes, salt, and black pepper. Mix well to combine all the flavors.
5. Pour in enough water to cover the vegetables and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
6. While the soup is simmering, steam the clams in a separate pot with a little water until they open, approximately 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. Stir the chopped clams and reserved crispy bacon into the soup. Allow to simmer for an additional 5 minutes to heat through.
9. Remove the bay leaf from the soup and stir in the chopped fresh parsley for a burst of freshness.
10. Serve hot, garnished with additional parsley if desired, and enjoy the heartiness of this classic dish!