Hearty Manhattan Clam Chowder

16 oz. can baby clams
28 oz. crushed tomatoes (do not drain)
2 cups chicken broth
16 oz. bottle of clam juice
4 potatoes (peeled and diced into ½” cubes
2 carrots (peeled and diced into ½” cubes)
½ cup onion (diced)
5 slices of bacon (cooked, blotted and chopped)
*Save bacon oil in pot to sauté vegetables
½ cup celery (diced)
2 teaspoons minced garlic
6 oz. can tomato paste
½ teaspoon dried thyme
1 bay leaf
2 tablespoons chopped parsley (for garnish)
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste

*In a large pot, add onions, carrots and celery, bacon and bacon juice and sauté vegetables until tender
Add garlic, tomato paste, thyme, bay leaf, broth, potatoes and clam juice
Cook, making sure that potatoes are tender(about 15 minutes)
Stir in clams and tomatoes. (cook 5 more minutes)
Season with salt and pepper to taste. (red pepper flakes are optional)
Garnish with chopped parsley

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