Manhattan Clam Chowder

Instructions

1. Prepare the clams
   If using fresh clams, steam them in a large pot with 1 cup of water until they open, about 6-8 minutes. Remove clams, discard any unopened shells, and roughly chop the meat. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth to remove any sand, and reserve.
2. Cook the bacon
   In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Sauté the vegetables
   Add onion, celery, and carrot to the bacon fat and cook until softened, about 5-7 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
4. Add liquids and potatoes
   Pour in the clam juice, diced tomatoes with their juice, and tomato sauce. Add the diced potatoes, bay leaf, dried thyme, and red pepper flakes. Bring to a simmer.
5. Simmer the chowder
   Reduce heat to medium-low and simmer, partially covered, until the potatoes are tender, about 15-20 minutes. Stir occasionally to prevent sticking.
6. Add the clams
   Stir in the chopped clams (and bacon if desired, or reserve for garnish). Simmer for an additional 5 minutes. If the chowder is too thick, add a little water or additional clam juice to reach desired consistency.
7. Season and finish
   Remove the bay leaf. Season with salt and pepper to taste. Remember that clams are naturally salty, so taste before adding salt. Stir in the chopped fresh parsley.
8. Serve the chowder
   Ladle the hot chowder into bowls. Garnish with additional parsley and reserved bacon bits if desired. Serve with oyster crackers or crusty bread on the side.