INGREDIENTS
6 slices bacon chopped
1/2 cup onion diced
2 carrots peeled, quartered and sliced
1/2 cup celery sliced
2 teaspoons minced garlic
1/4 cup tomato paste
1/2 teaspoon dried thyme
1 bay leaf
1 pound Russet potatoes peeled and diced into 1/2 inch cubes
2 - 8 ounce bottles clam juice
2 cups chicken broth
28 ounce can diced tomatoes do not drain
10 ounce can whole baby clams drained
Salt and pepper to taste
2 tablespoons chopped parsley
Oyster crackers and cooked bacon for serving, optional
DIRECTIONS
Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp.
Remove the bacon from the pot and drain on paper towels.
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.
Add the garlic and cook for 30 seconds.
Place the tomato paste, thyme, bay leaf, clam juice, broth and potatoes in the pot. Stir to combine. Bring to a simmer.
Cook for 10-15 minutes or until potatoes are tender.
Stir in the tomatoes and baby clams. Season the soup with salt and pepper to taste.
Simmer for 5 more minutes. Stir in the reserved bacon. Top with chopped parsley. Add oyster crackers and more bacon if desired, then serve.
