Clam Chowder With Fire Roasted Tomatoes
Ingredients
- 4 slices bacon, chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1 bay leaf
- 1 teaspoon oregano (dry)
- 1 teaspoon basil (dry)
- 1 teaspoon fresh thyme
- generous pinch red pepper flakes
- 1 can (14 oz) fire-roasted tomatoes
- 2 red potatoes, diced
- 1 cup chicken stock
- 1 can baby clams
- salt and pepper
- 12 littleneck clams, scrubbed
- 2 tablespoons lemon juice
- Tabasco to taste
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