Serves 6

Prep time 10 min.

Cook time 25 min.


4 slices bacon, cut into 1/2-inch pieces

1 cup chopped onion

3 medium carrots, sliced

3 stalks celery, sliced

3 cloves garlic, minced

2 Tbsp. Contadina® Tomato Paste

1/4 tsp. dried red pepper flakes

4 cans (6.5 oz. each) minced clams

3 cups College Inn® Chicken Broth

1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained

1 tsp. dried oregano

1/2 tsp. dried thyme

2 medium red or gold potatoes, diced (about 2 cups)

1/4 cup chopped fresh parsley


  1. Heat a Dutch oven over medium-high heat. Cook bacon until crisp, turning occasionally. Drain on paper towels; set aside. Drain all but 2 Tbsp. bacon drippings. Add onion and bell pepper and cook 4 minutes or until onion is golden, stirring frequently. Add garlic and cook 15 seconds, stirring constantly.

  2. Meanwhile, drain clams reserving juice. Set clams aside. Add tomatoes, potatoes, water, reserved clam juice, bay leaf, thyme and red pepper flakes to onion-pepper mixture.

  3. Bring to a boil and reduce heat to medium-low. Cover and simmer 15 minutes or until onions are tender.

  4. Remove from heat, stir in clams and bacon. Let stand 10 minutes for flavors to develop. Sprinkle with parsley before serving.

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