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1
In a large stockpot bring 2 cups of water to a boil.
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2
Add clams, cover and cook for 5 minutes.
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3
Uncover, quickly stir clams well with a wooden spoon, and recover.
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4
Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.
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5
Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl.
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6
(You should have about 6 cups of clam broth.
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7
If not, add enough water to bring the volume up to 6 cups.)
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8
When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces.
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9
Set clams and broth aside.
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10
In a large heavy pot add bacon and render until golden and crispy.
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11
Pour off all fat except 4 tablespoons.
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12
Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened.
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13
Do not allow to color.
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14
Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes.
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15
Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered.
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16
Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat.
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17
Add tomatoes and continue to cook for 10 to 15 minutes.
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18
Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary.
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19
Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary.
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20
Do not allow to boil.
