Manhattan Clam Chowder

INGREDIENTS

• 2 (10 ounce) cans whole baby clams, undrained
• 2 (6.5 ounce) cans chopped clams, undrained
• 4 strips thick-cut bacon, cut into 1/2-inch pieces
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• kosher salt to taste
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup bottled clam juice
• 2 cups chicken broth
• 2 medium carrots, cut into 1/2 inch pieces
• 2 ribs celery, sliced into 1/2-inch pieces
• ½ cup diced Italian tomatoes
• freshly ground black pepper to taste
• 3 pinches cayenne pepper
• 3 cups peeled, diced Yukon Gold potatoes
• 2 teaspoons minced fresh tarragon
• 2 tablespoons chopped fresh Italian parsley

DIRECTIONS

1. Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
2. Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
3. Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
4. Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
5. Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
6. Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.