Ingredients:

  • 6 oz thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups clam juice
  • 2 cups seafood or vegetable broth
  • 3 medium Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 1 bay leaf
  • 1 tsp dried thyme
  • 2 cans (14 oz each) chopped clams, drained
  • 1/2 cup fresh parsley, chopped
  • 1 tsp black pepper, freshly cracked
  • salt to taste

Instructions:

  1. Place the diced bacon in a Dutch oven over medium heat. Cook until the bacon is crispy and the fat has rendered. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
  2. Add onion and celery to the bacon fat. Sauté for 5–7 minutes until the vegetables are translucent and soft. Stir in the garlic for the final 60 seconds so it doesn't burn.
  3. Clear a small space in the center of the pot and add the tomato paste. Stir constantly for 2 minutes until the paste turns a deep brick red. Note: This is where the depth comes from.
  4. Pour in the fire roasted tomatoes, clam juice, and broth. Stir in the thyme and bay leaf, scraping the bottom of the pot to incorporate the caramelized bits. According to [Serious Eats](https://www.seriouseats.com), deglazing the pan like this is the only way to capture all that concentrated flavor.
  5. Add the cubed potatoes. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until the potatoes are fork tender but not falling apart.
  6. Fold in the drained chopped clams and fresh parsley. Heat through for 2–3 minutes until the clams are warmed but not boiling.
  7. Remove the bay leaf. Season with black pepper and salt to taste. Note: Be careful with salt, as clam juice and bacon are already quite salty.