Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium ribs of celery, diced
  • 1 medium carrot, diced
  • 1 bell pepper, diced
  • 2 large tomatoes, diced
  • 4 cups clam juice
  • 2 cups diced potatoes
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 3 cups chopped fresh clams
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion and cook until soft, about 3-5 minutes. Stir in garlic and cook for another minute.
  3. Add celery, carrot, and bell pepper; sauté for 5-7 minutes until tender.
  4. Mix in the diced tomatoes and cook for 3-4 minutes.
  5. Add clam juice and bring to a simmer.
  6. Stir in potatoes, thyme, and bay leaf; simmer until potatoes are tender, about 10-15 minutes.
  7. Stir in chopped clams and simmer for an additional 5 minutes.
  8. Taste and adjust seasoning with salt and pepper.
  9. Ladle chowder into bowls and garnish with fresh parsley if desired.