1 28-ouncecan whole, peeled tomatoes, roughly chopped (do not drain)
4 6.5ouncecans minced clams, do not drain
1Tbspkosher salt or to taste
Freshly ground black pepper
2Tbspchopped parsley for garnish
SERVE CHOWDER WITH THESE TOPPINGS OR SIDES:
Chowder in a bread bowl
Rolls or thick sliced of crunchy bread
Corn on the cob
Crispy bacon on top
Creme fraiche or sour cream on top
Cook the bacon and set aside. Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, garlic, and crushed red pepper and cook until tender, about 7 minutes. Stir in the tomato paste and cook, stirring, for another minute.
Make a bundle of the fresh thyme, parsley sprigs, and bay leaf together and tie with a piece of kitchen twine; add to the pan with the potatoes.
Add in the cooked, crumbled bacon. Pour in the clam juice and bring to a boil. Lower the heat and simmer, until the potatoes are tender, about 10 minutes.
Stir in the tomatoes and clams. Cover and bring to a simmer and season with pepper to taste. Remove the herb bundle and serve immediately with your favorite toppings or sides.