Hearty Tomato-Based Clam Chowder

Ingredients

• Fresh parsley (1/4 cup, chopped (for garnish))
• Salt (to taste)
• Black pepper (to taste)
• Heavy cream (1 cup)
• Chicken broth (4 cups)
• Crushed tomatoes (28 ounces (1 can))
• Bay leaf (1)
• Dried thyme (1 teaspoon)
• Tomato paste (2 tablespoons)
• Potatoes (2 medium, diced)
• Garlic (3 cloves, minced)
• Carrot (1 large, diced)
• Celery (2 stalks, diced)
• Onion (1 medium, diced)
• Olive oil (2 tablespoons)
• Clams (2 cups, fresh or canned)

Instructions

1. If using fresh clams, scrub and rinse them thoroughly under cold water. 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. Sauté until the vegetables are softened and fragrant, about 5 minutes.
3. Add the diced potatoes, tomato paste, dried thyme, and bay leaf. Stir well to coat the vegetables with the tomato paste and cook for 2 minutes.
4. Pour in the crushed tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
5. Add the clams to the pot, stirring gently. 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 the chowder through.
7. Remove the bay leaf from the chowder before serving.
8. Ladle the tomato-based clam chowder into bowls and garnish with freshly chopped parsley.
9. Serve hot and enjoy the comforting flavors!