Manhattan Clam Chowder with Crispy Prosciutto

Ingredients

• 4 slices Prosciutto di Parma, chopped
• 1 tablespoon olive oil
• 1 pound baby potatoes, cut in bite size pieces
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 onion, chopped
• 2 bay leaves
• 1 clove garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• 2 bottles (8 ounces each) clam juice
• 1 can (15 ounces) crushed tomatoes
• 2 cans (6.5 ounces each) baby clams with their juices
• 1 dozen littleneck clams
• Tabasco or hot sauce to taste
• ¼ cup chopped flat leaf parsley