Ingredients:
· 1 T. butter
· ½ # bacon ends and pieces, diced
· 1 large onion, diced
· 2 celery ribs, diced
· 1 green bell pepper, diced
· 2 carrots, diced
· 4 cloves garlic, sliced thin
· 3 potatoes, unpeeled, diced
· 4 sprigs thyme
· 1 bay leaf
· 1 28 oz can diced tomatoes
· 2 x 6.5 oz. cans chopped clams
· 1 qt. clam stock
· Salt and pepper
· Pinch of red pepper flakes
· Chopped parsley to garnish
· Lemon wedges
Preparation
1. In a large dutch oven over medium low heat, add the butter and the bacon. Render the bacon until it has browned and remove and place on a paper towel to drain. Leave the fat in the pot.
2. Add the onions, celery, bell pepper, carrots, and garlic to the dutch oven. Cook until the vegetable are soft, and season with salt and pepper. Add the potatoes and cook until they begin to soften. Add the diced tomatoes, clam stock, thyme, bay leaf, and red pepper flakes. Cover the dutch oven and cook until the potatoes are tender. Add the chopped clams and the bacon. Check again for seasoning.
3. Garnish with chopped parsley and serve with lemon wedges.