1. Render the diced bacon in a large pot.
2. Add the finely chopped onion, celery and carrot, and sweat for 8 minutes.
3. Add the crushed garlic, the diced tomatoes and the tomato purée.
4. Cover with water and add the diced potato, bay leaves and thyme.
5. Cook for 20-25 minutes until the potato is tender.
6. Add the clams and simmer for just 5 minutes more. Season with pepper and serve with parsley.
Tip: This chowder is tomato-based, not creamy – the eternal argument between New York and New England. Never add milk!
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