Ingredients:

  • 4 slices (60g) thick-cut bacon, diced
  • 1 tbsp (15g) olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (32g) tomato paste
  • 1 can (28 oz / 794g) crushed tomatoes
  • 2 cans (6.5 oz / 184g each) chopped clams, reserved liquid included
  • 2 cups (480ml) seafood stock or clam juice
  • 3 medium (450g) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 1 bay leaf
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (3g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 tbsp (30g) fresh parsley, chopped

Instructions:

  1. Place the diced bacon in a cold Dutch oven and turn the heat to medium. Fry until the bacon is crisp and the fat has rendered.
  2. Using a slotted spoon, remove the crispy bacon and set it aside, leaving the rendered fat in the pot.
  3. Add the onion, carrots, and celery to the bacon fat. Sauté until the onions are translucent and the carrots begin to soften (about 5-7 minutes).
  4. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep mahogany color and smells nutty.
  5. Pour in the crushed tomatoes, seafood stock, and the reserved liquid from the canned clams.
  6. Add the bay leaf, thyme, and smoked paprika. Stir until combined and bring to a gentle simmer.
  7. Carefully stir in the cubed potatoes. Reduce heat to low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender.
  8. Stir in the chopped clams and heat through for 2-3 minutes, ensuring they do not overcook.
  9. Garnish each bowl with the reserved crispy bacon and fresh chopped parsley.