Step 1: Prepare the Vegetables : Dice all the vegetables — onion, carrots, celery, bell pepper, and potatoes — so they’re roughly uniform in size. Mince garlic and set aside.

Step 2: Sauté the Aromatics : In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, celery, and bell pepper. Sauté for 5–7 minutes until the vegetables begin to soften. Stir in garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Base : Add tomato paste to the pot and stir for 1 minute to caramelize slightly. Add the diced tomatoes (with juice), clam juice, water, potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to medium-low and let simmer for about 20–25 minutes, or until potatoes are tender.

Step 4: Add the Clams : Stir in the chopped clams and their juice (or add freshly steamed clams). Simmer gently for another 5 minutes — do not overcook or the clams may become tough. Add lemon juice and chopped parsley, stirring well. Taste and adjust seasoning — add more salt, pepper, or a splash of Worcestershire sauce if desired.

Step 5: Serve : Remove the bay leaf and ladle the chowder into warm bowls. Garnish with fresh parsley or a drizzle of olive oil.