How to make it
5 steps. Take it one step at a time.
Cook the diced bacon
In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp and the fat has rendered. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
8 minAdd the onion, celery, carrots, and green bell pepper
Add the onion, celery, carrots, and green bell pepper to the bacon drippings. Sauté until the vegetables are softened, about 5-7 minutes.
7 minStir in the minced garlic, dried thyme, and bay leaf
Stir in the minced garlic, dried thyme, and bay leaf. Cook for 1 minute until fragrant.
1 minAdd the cubed potatoes, clam juice, and crushed tomatoes
Add the cubed potatoes, clam juice, and crushed tomatoes. Bring the mixture to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 20 minutes.
20 minStir in the chopped clams and the reserved bacon pieces
Stir in the chopped clams and the reserved bacon pieces. Cook for another 2-3 minutes just until the clams are heated through (do not overcook or they will become rubbery). Season with salt and pepper to taste. Remove the bay leaf before serving.
3 min
A little kitchen wisdom
For the best flavor, use high-quality canned clams or fresh littlenecks. If using fresh clams, steam them separately and add the strained liquor to the pot. Serve with oyster crackers or crusty bread.
