Ingredients
4 strips bacon
1 large onion, diced
1 stalk celery, chopped
1 large carrot, chopped
2 cloves garlic, minced
1 (8-oz.) jar clam juice
1 (28-oz.) can crushed tomatoes
2 large Yukon Gold potatoes, cubed
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1 (10-oz.) can clams
1/3 c. heavy cream
Freshly chopped parsley, for garnish
Preparation
Step 1In a large pot over medium heat, cook bacon. Remove from pan and drain on a paper towel lined plate. To the same pot, add onion, celery, and carrot. Cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Step 2Add clam juice, crushed tomatoes, and potatoes. Season with red pepper flakes, salt, and pepper. Bring to a boil then reduce heat and let simmer, covered, until potatoes are tender, 15 minutes. Step 3Chop bacon. Add bacon, clams, and heavy cream to pot and simmer, uncovered, 10 minutes more. Step 4Garnish with parsley to serve.
