A hearty and flavorful clam chowder with a blend of fresh vegetables and aromatic spices.
Cook the bacon in a large saucepan over medium heat until crispy.
Save the rendered fat for added flavor in the chowder.
Add the celery, green pepper, carrot, and onion to the saucepan and sauté until softened.
Stir frequently to prevent the vegetables from sticking.
Stir in the flour and cook for a few minutes to form a roux.
This step thickens the chowder, so ensure the flour is evenly mixed.
Pour in the clam juice and add the potatoes. Simmer until the potatoes are tender.
Cut the potatoes into even pieces for uniform cooking.
Mix in the chopped tomatoes, tomato paste, and baby clams. Cook for another 10 minutes.
Avoid overcooking the clams to keep them tender.
Season with thyme, Worcestershire sauce, salt, and pepper to taste.
Taste and adjust the seasoning as needed.
Serve the chowder hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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