Preparation

1. Warm a soup pot over medium heat and add bacon strips in a single layer. Cook until crisp, turning frequently and adjusting heat as necessary to prevent from burning. Remove and place on paper towel lined plate and blot excess grease. Set aside (try not to eat as this is the delicious garnish :-)
2. Add chopped onion to the pot and cook about a minute or so, then add carrots and celery. Cook, stirring often until slightly softened. Stir in garlic. Add tomato paste and stir to coat vegetables and cook the tomato paste slightly. Stir in the diced tomatoes and add the thyme. Stir in the diced potatoes. Pour the clam juice and chicken broth into the pot with the vegetables and add the bay leaves. Drain the clams and add the reserved juices to the pot, save the clams which will be added later. Bring to a boil, then reduce to a simmer. Cook for 20-30 minutes or until the potatoes are tender. Keep the heat on low simmer.
3. Add the reserved clams. Add the cornstarch slurry to add a slight bit of thickening to the broth. Season with pepper, lemon juice and hot sauce. Simmer for few more minutes. Add about half of the chopped parsley. Crumble or chop the reserved bacon.
4. Remove the bay leaves and serve the chowder in a heated bowl topped with a sprinkle of the parsley and bacon crumbles. Enjoy with a handful of oyster crackers or some nice, crusty bread and a lovely fresh green salad.