Heat a soup pot over medium heat.
Once hot, add a small amount of oil along with the diced bacon.
Cook the bacon until crispy, stirring occasionally for about 5 minutes.
Turn down the heat to medium-low then add the bell pepper, carrot, onion, celery root, and garlic.
Continue stirring to evenly coat the veggies with bacon grease.
Add the dry white wine and cover the pot. Allow the veggies to sweat for 2 to 3 minutes. Open the lid, stir, then add in the bay leaves, tomato paste, and dried thyme. Crush the plum tomatoes by hand or with a spoon and add them to the pot along with their juices.
Pour in the clam juice and unsalted chicken broth.
Turn up the heat to medium-high and bring the chowder to a rolling boil.
Once it starts boiling, return the heat to medium-low and allow the chowder to simmer gently for about 15 minutes.
Add the canned baby clams (along with their liquid) and continue simmering until heated through.
Add the butter and stir continuously until it is completely melted into the broth.
Season with salt and a generous amount of black pepper to bring out the soup's rich, savory flavor.
Finally, remove the pot from the heat, stir in the fresh chopped parsley, and serve hot.
Add Clams at the End: Canned clams are already cooked and can become tough and chewy if boiled for too long. Always add them during the last few minutes of simmering just to heat them through.
