Step 1

Rinse the clams under cold running water and transfer them to a large stockpot or heavy-bottomed Dutch oven. Fill with approximately 6-8 cups of water, cover, and set over medium-high heat. Cook until the clams have opened, approximately 20 minutes or so. Discard any clams that fail to open within that time.

Step 2

Strain the clam broth through a fine-mesh sieve lined with cheesecloth. Set the broth aside (we'll be using it later). Once the clams are cool enough to handle, remove the clams from their shells and set them aside (you may wish to keep a handful of clams inside their shells for a somewhat fancier presentation when serving).

Step 3

Rinse out the pot/ Dutch oven that was used to cook the clams and set it over medium heat. Add the olive oil and bacon. Cook the bacon until starting to brown and the fat has rendered, approximately 5 minutes or so. Remove bacon from the pot and set it aside on a clean plate lined with paper towels.

Step 4

Reserve about 3 tablespoons of bacon grease and discard the rest (or save for something else later).

Step 5

Still set over medium heat, add the onions, carrots, celery, and green bell pepper to the reserved bacon grease. Mix well to combine and cook until softened, but not browned, approximately 10-15 minutes (reduce heat to medium-low if needed).

Step 6

Mix in the diced potatoes and garlic. Continue to cook until the potatoes just start to soften, about 7-10 minutes.

Step 7

Add the bay leaf, tomatoes, and reserved clam broth (start with 6 cups and add more as needed/desired). Mix well and add fresh thyme.

Step 8

Increase heat to high and bring to a low boil. Cover and immediately reduce heat to low. Simmer, gently, for at least 15 minutes or so. Add additional broth, if needed. You may also smash a few potatoes against the side of the pot using a wooden spoon to helps thicken the broth.

Step 9

As the soup simmers, chop the clams and the bacon into small pieces. Add to the pot and continue to simmer for an additional 5 minutes

Step 10

Remove from heat and season with salt and black pepper to taste. Remove the bay leaf and discard. Serve garnished with fresh chopped parsley, if desired.