Manhattan Clam Chowder

Step 1

Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp.

Step 2

Remove the bacon from the pot and drain on paper towels.

Step 3

Add the onions, carrots and celery to the pan. Season with salt and pepper to taste. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.

Step 4

Add the garlic and cook for 30 seconds.

Step 5

Place the tomato paste, thyme, bay leaf, clam juice, broth and potatoes in the pot. Stir to combine. Bring to a simmer.

Step 6

Cook for 10-15 minutes or until potatoes are tender.

Step 7

Stir in the tomatoes and baby clams. Season the soup with salt and pepper to taste.

Step 8

Simmer for 5 more minutes. Stir in the reserved bacon. Top with chopped parsley. Add oyster crackers and more bacon if desired, then serve.