Instructions: Heat oil in large pot over medium-high heat. When hot, add onions and celery and cook, stirring often, until softened, about 10 minutes. Add potatoes, tomatoes with juice, 2 bottles clam juice, thyme, red pepper flakes and bay leaf. Bring to boil, then reduce heat and simmer, covered, stirring occasionally, until potatoes are just tender, about 30 minutes. Cool and refrigerate up to 3 days or freeze up to a month.

A few hours before serving, scrub clams. Place in large pot with 1-inch water and cook, covered, over medium-high heat until shells open, 5 to 10 minutes. Transfer clams to platter with slotted spoon. Remove clams from shells and discard shells. Pour clam broth through paper towel-lined sieve and set aside.

Gently reheat chowder before serving. Remove bay leaf. Add clams and cook 1 minute. If soup is too thick, add reserved clam broth or remaining clam juice until desired consistency. (Freeze leftover clam broth or juice for another use). Stir in parsley. Taste and adjust seasoning. Serve immediately.

This recipe yields 6 servings.

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