A hearty bowl of Manhattan Clam Chowder loaded with clams and veggies is the perfect addition to your soup menu this winter!
Cook bacon in a 5-quart Dutch oven over medium-high heat until just crispy. Remove bacon from pot with a slotted spoon to a paper towel lined plate. Set aside. Discard all but one tablespoon of bacon fat from the pot. Add the olive oil and onion to the pot and cook over medium heat until translucent and softened, about 5 minutes. Add the celery, carrots and garlic and continue to cook for 5-6 minutes.
Add the clam juice, diced tomatoes, tomato sauce, potatoes, oregano, thyme, salt, pepper and bay leaf. Increase the heat to medium-high and let come to a boil. Once it comes to a boil, reduce the heat and let simmer, cover and cook until vegetables are softened, about 12-15 minutes.
Remove from the heat and stir in the bacon, clams and parsley. Discard the bay leaf and season with salt and pepper.