Tomato Bacon Clam Chowder

• 4 slices bacon, chopped
• 1 Tbsp. olive oil
• 1 onion, finely chopped
• 2 stalks celery, chopped
• 2 cloves garlic, finely chopped
• 1 tsp. kosher salt
• 1 can of clams (14 oz.)
• 2 8 oz. bottles clam and tomato juice
• 2 tsp. tomato paste
• 1 lb. Allegro™ Tomatoes, chopped
• 2 medium Yukon Gold potatoes, peeled and chopped
• ¼ cup fresh parsley, chopped

Instructions:

1. In a medium saucepan over medium heat, add olive oil and cook bacon until crisp.
2. With a slotted spoon, transfer bacon to paper towels to drain.
3. In the remaining fat, cook onion and celery for 5 minutes. Add garlic and salt and sauté for two minutes.
4. In a bowl, whisk together clam juice, tomato paste and add to saucepan. Add potatoes and Allegro™ tomatoes and simmer for about 15 minutes.
5. Add clams and parsley and bring back to simmer.
6. Serve chowder sprinkled with the reserved bacon.