A delightful twist on the classic Manhattan clam chowder, this recipe combines fresh vegetables and clams in a savory tomato broth.
Cook the bacon in the soup pot until crispy and the fat is rendered.
Use medium heat to avoid burning the bacon and ensure even cooking.
Add the onions, carrots, celery, leeks, and bell peppers to the pot and sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the garlic and cook until fragrant.
Garlic burns quickly, so keep an eye on it and stir constantly.
Pour in the diced tomatoes, bay leaf, thyme, and oregano. Simmer for 20 minutes.
Cover the pot partially to retain moisture while allowing some evaporation.
Add the potatoes and cook until tender, about 15 minutes.
Test the potatoes with a fork to ensure they are cooked through.
Stir in the clams and season with salt, white pepper, Tabasco, and Worcestershire sauce. Heat through.
Add the clams at the end to prevent overcooking and maintain their texture.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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