Manhattan Clam Chowder is a tomato-based clam chowder loaded with clams, vegetables, and savory herbs for a hearty and flavorful soup.

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In a large pot, cook the chopped bacon over medium heat until crisp. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pot.
Add onion, garlic, celery, carrots, and bell pepper to the pot. Cook for 5-7 minutes until vegetables are softened.
Stir in the diced potatoes, tomatoes with juice, clam juice, chicken broth, thyme, oregano, and red pepper flakes. Season with salt and pepper.
Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes, or until the potatoes are tender.
Add the clams with their juice and cooked bacon. Simmer for another 5-10 minutes to heat through.
Stir in chopped parsley before serving. Adjust seasoning as needed.

Use fresh clams if desired, but be sure to clean and cook them before adding to the soup.
This chowder is great served with crusty bread or oyster crackers.
Can be stored in the refrigerator for up to 3 days or frozen for later use.