Instructions: Cook bacon with garlic in a 10-inch skillet over low heat until bacon is golden brown. Add onion, peppers and celery and cook for 5 minutes over medium heat until all vegetables are slightly softened.

Add tomatoes, thyme, leek, pepper flakes, clam juice and vegetable stock. Simmer for 15 minutes.

Add potato, clams, salt and pepper. Simmer until heated through, about 5 minutes. Add lemon juice and additional salt and pepper, if needed.

Serve hot, garnished with chopped parsley.

This recipe yields 4 to 6 servings.

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