4 slices bacon, cut into 1/2-inch pieces

1 cup chopped onion

3 medium carrots, sliced

3 stalks celery, sliced

3 cloves garlic, minced

2 Tbsp. Contadina® Tomato Paste

1/4 tsp. dried red pepper flakes

4 cans (6.5 oz. each) minced clams

3 cups College Inn® Chicken Broth

1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained

1 tsp. dried oregano

1/2 tsp. dried thyme

2 medium red or gold potatoes, diced (about 2 cups)

1/4 cup chopped fresh parsley

1. Cook bacon until crisp in a Dutch oven over medium-high heat; remove from pan onto paper towels and set aside. Drain all but 1 Tbsp. bacon drippings.  Add onion, carrots, celery and garlic.  Cook 5 minutes or until onion is tender, stirring frequently. Add tomato paste and red pepper flakes and cook about 1 minute for paste to brown slightly, stirring constantly.

2. Meanwhile, drain clams reserving juice; set clams aside. Add broth, clam juice, diced tomatoes, oregano and thyme to vegetable mixture. Bring to a boil.  Add potatoes, reduce heat to medium-low and simmer 10 to 15 minutes or until potatoes are fork-tender.

3. Stir in clams and bacon; simmer 5 minutes.  Season to taste with salt and black pepper.  Sprinkle with parsley before serving.