Tips * Fresh clams: Steam about 2–2˝ pounds of littleneck clams, chop the meat, and use the cooking liquid (strained) in place of some of the clam juice. * For a thicker chowder, mash a few of the cooked potatoes into the broth before adding the clams. * The soup often tastes even better the next day after the flavors have melded.

2 tbsp olive oil or butter
* 4 slices bacon, diced (optional, but adds flavor)
* 1 medium onion, diced
* 2 celery stalks, diced
* 2 medium carrots, diced
* 3 cloves garlic, minced
* 2 medium potatoes, peeled and diced (Yukon Gold or russet)
* 1 (28 oz / 800 g) can diced tomatoes
* 2 cups clam juice
* 1 cup seafood or chicken broth. X’s 2 for a crowd
* 2 (6.5 oz / 184 g) cans chopped clams, with their juice
* 1 tsp dried thyme
* 1 bay leaf
* ˝ tsp dried oregano
* ˝ tsp smoked paprika (optional)
* Salt and black pepper, to taste
* 2 tbsp chopped fresh parsley
* 1 tbsp lemon juice (optional) ingredients X’s 2 for a crowd.

In a large pot, cook the bacon until crisp. Remove most of the fat, leaving about 1 tablespoon in the pot. (If not using bacon, heat the olive oil.)
2. Add the onion, celery, and carrots. Cook for 5–7 minutes until softened.
3. Stir in the garlic and cook for 30 seconds.
4. Add the potatoes, diced tomatoes, clam juice, broth, thyme, oregano, bay leaf, and paprika. Bring to a boil.
5. Reduce to a simmer and cook for 15–20 minutes, until the potatoes are tender.
6. Stir in the clams and their juice. Simmer gently for 3–5 minutes—don’t boil vigorously, or the clams can become tough.
7. Remove the bay leaf. Stir in the parsley and lemon juice. Taste and adjust seasoning with salt and pepper.