5 slice(s) uncooked turkey bacon (go for REAL bacon if you’re fine with upping the Points)
2 tsp olive oil
1 large onion(s), diced into ½-inch pieces
2 large carrot(s), diced into ½-inch pieces
4 stalk(s) (medium) celery, diced into ½-inch pieces
½ pound(s) uncooked potato(es), diced into ½-inch pieces
4 cup(s) canned clam juice, or bottled clam juice
32 oz canned crushed tomatoes in tomato puree, plum-variety
1½ Tbsp thyme, fresh, leaves (or less to taste)
1 leaf/leaves bay leaf
½ tsp table salt
½ tsp black pepper
3 pound(s) clams with shell, little neck-variety, shells scrubbed
¼ cup(s) parsley, fresh, minced (or less to taste)
Instructions
In a large heavy pot, sauté bacon over medium-high heat until crispy, about 5 to 6 minutes; remove bacon, crumble it and set aside.
In the same pot, heat olive oil over medium heat for about 1 minute. Add onions, carrots, celery and potatoes; stir vegetables, scraping bacon drippings from bottom of pot with a wooden spoon, to mix and coat. Cook, stirring occasionally, until onions wilt, about 10 to 15 minutes; add clam juice, tomatoes, thyme, bay leaf, salt and pepper. Bring to a boil for about 1 minute and then reduce heat to medium-low; simmer, uncovered, until potatoes are tender, about 50 minutes.
Add clams to soup, cover and increase heat to high. Boil soup just until clams open, about 6 to 8 minutes. Remove clams from shells, discard shells and place clams back in soup. Toss in parsley, crumbled bacon and serve. Yields about 1 cup per serving.
Recipe by The Taste Place at https://www.thetasteplace.com/healthy-tangy-manhattan-clam-chowder/