Manhattan Clam Chowder

I love soups and stews.  So tonight I decided to make Manhattan Clam Chowder.  Parker loved it so much that he had four bowls.

Recipe adapted from Rachael Ray

Serves 6

6 slices bacon, cut crosswise 1/4 inch thick
2 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
1 onion, finely chopped
2 carrots, finely chopped
1 sweet red bell pepper, finely chopped
2 fingerling potatoes, peeled and chopped
1, 28-ounce can diced tomatoes
2 cups or 1, 14.5-ounce can chicken broth
4 springs of fresh thyme
1/4 cup parsley, chopped
2 dried bay leaves
Two 10-ounce cans baby clams or chopped clams packed in water, liquid reserved
Salt and pepper

1. In a large saucepan over medium heat, cook the bacon, stirring occasionally, until the fat renders, about 6 minutes; discard the fat.  Reserve bacon pieces.
2. Add the olive oil and garlic and cook, stirring, until golden, 2 to 3 minutes.
3. Add the onion, carrots and red bell pepper and cook, stirring, until softened, about 6 minutes.
4. Stir in the potato, the tomatoes and their juice, thyme, bay leaves and the chicken broth and bring to a boil. Reduce the heat and simmer until the potato is tender, 15 to 20 minutes.
5.  Stir in the clams with their liquid and cook to warm through. Stir in the chopped parsley, season with salt & pepper and bacon pieces.
6. Serve with crusty bread if desired.