Red Clam Chowder (Seabourn)

4 slices apple smoked bacon, small diced

10 pieces baby gold potatoes, leave peel on, cut in half

1 medium onion, small diced

1 clove garlic, finely chopped

3 stalks celery, medium diced

1 medium carrot, medium diced

10 pieces cherry tomatoes, cut in half

2 pieces bay leaves

2 sprigs / pinch thyme, leaves coarsely chopped / dried

1 small can san marzano tomatoes, roughly chopped, and juice

1 small can shelled clams / or small package frozen shelled clams, thawed / and juice

1 cup / 240 ml bottled clam juice

1 cup / 240 ml water

1 coarse kosher salt

1 freshly ground pepper

2 tablespoons italien parsley, chopped

2 tablespoons extra virgin olive oil

Heat up a large casserole over medium-high heat.

Add the bacon and cook / render stirring occasionally, until the bacon is nicely crisp, about 3 minutes.

Add the celery, onion, carrot, garlic, bay leaves, and thyme, and cook, stirring occasionally, for about 3 minutes.

Add the canned tomatoes and potatoes and cook 2 minutes.

Add the bottled clam juice, the clams and their juices, 1 cup water; cover and bring to a boil.

Reduce the heat to medium and simmer, covered, until the potatoes are tender, 15 – 20 minutes.

Add the cherry tomatoes and simmer for 2 more minutes.

Season with salt and pepper and ready to serve.

Spoon the clam chowder into serving bowls.

Drizzle with olive oil, sprinkle with chopped fresh parsley and a few round of fresh black pepper.

Serve with toasted country bread on the side. Enjoy!