A hearty and flavorful tomato-based clam chowder packed with tender clams, vegetables, and savory seasonings.

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In a large pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
Add onion, garlic, celery, carrots, and green bell pepper to the pot. Sauté until vegetables are softened.
Stir in clam juice, reserved clam juice, diced tomatoes with their juice, potatoes, bay leaves, thyme, and crushed red pepper flakes if using.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
Add the clams and cooked bacon to the pot. Simmer for an additional 5 minutes to heat through.
Season with salt and pepper to taste. Remove bay leaves before serving.
Garnish with chopped parsley and serve hot.

For a spicier kick, increase the amount of crushed red pepper flakes.
Use fresh clams if available for an even fresher flavor.
Chowder thickens as it sits; add a bit of water or broth when reheating if needed.
Store leftovers in the fridge for up to 3 days for the best taste and texture.