Manhattan Clam Chowder

1 Tbsp canola oil (15 mL)

1 large onion, diced (1)

2-3 ribs celery, diced (2-3)

½ cup green pepper, diced (125 mL)

4 sprigs fresh thyme (4)

2 bay leaves (2)

2 cloves garlic, minced (2)

1 medium sized potato, cubed (1)

1 - 28 oz can diced tomatoes (796 mL)

2 Tbsp tomato paste (30 mL)

2 - 236 mL bottles of clam juice (2)

2 - 142 g cans whole baby clams in water (2)

¼ cup fresh parsley (garnish) (60 mL)
1. In a large pot over medium-high heat add canola oil. Sauté onions, celery, green pepper, thyme and bay leaves until softened, about 5-7 minutes.
2. Add garlic and sauté until fragrant, about 1-2 minutes.
3. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20-25 minutes.
4. Serve with crusty bread and top with fresh parsley.