Manhattan clam chowder

Name: Manhattan clam chowder
Ingredients: 3-4 strips bacon (the more, the merrier), finely diced; 2 Tbsp olive oil; ½ tsp red pepper flakes; 1 large yellow onion, chopped; 1 large or 2 medium carrots, peeled, ¼-inch dice; 2 stalks celery, including leaves, diced; 1 leek, white part only, thinly sliced; 1 medium green bell pepper, seeded, ¼-inch dice; 4 cloves garlic, minced; 2-3 sprigs fresh thyme, chopped; 2 tsp fresh oregano, chopped (or 1 tsp dried); 3 bay leaves; 1 lb Russet/starchy potato, peeled, ½-inch dice; 1 can (5.5 oz./156 mL) tomato paste; 1 can (796 mL) diced tomatoes with juice; 1 qt. fish stock or clam juice; 2 (10 oz.) cans baby clams in juice (or equivalent amount of chopped fresh clams); Salt, freshly ground black pepper, Tabasco and Worcestershire sauce

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“I’ve served this chowder to various friends and neighbours in the Maritimes. The initial reaction is a sniff and a scoff – ‘This isn’t chowder: where’s the mil

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Ingredients

3-4 strips bacon (the more, the merrier), finely diced
2 Tbsp olive oil
½ tsp red pepper flakes
1 large yellow onion, chopped
1 large or 2 medium carrots, peeled, ¼-inch dice
2 stalks celery, including leaves, diced
1 leek, white part only, thinly sliced
1 medium green bell pepper, seeded, ¼-inch dice
4 cloves garlic, minced
2-3 sprigs fresh thyme, chopped
2 tsp fresh oregano, chopped (or 1 tsp dried)
3 bay leaves
1 lb Russet/starchy potato, peeled, ½-inch dice
1 can (5.5 oz./156 mL) tomato paste
1 can (796 mL) diced tomatoes with juice
1 qt. fish stock or clam juice
2 (10 oz.) cans baby clams in juice (or equivalent amount of chopped fresh clams)
Salt, freshly ground black pepper, Tabasco and Worcestershire sauce