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In a large heavy pot add bacon and render until golden and crispy. Pour off ⅓ of the fat.
While bacon is cooking do your chopping of the veggies.
Add 2-3 Tbsp Olive Oil. Add Garlic to bacon and cook 1 minute… do not allow to brown.
Add onions, celery, bell pepper, carrots and potatoes and cook for 10 minutes, until vegetables are softened. Add more Olive Oil if any sticking occurs. Do not allow to color.
Add bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes.
Increase heat to high and add clam broth from can, but leave clams in can.
Add Vegetable Stock and bring to a boil, covered. Cook for 10 minutes, and the broth has thickened somewhat.
Add both cans of tomatoes and continue to cook for 15 - 20 minutes (you want the diced tomatoes to cook and soften up).
Remove the pot from the heat and add reserved clams and parsley and season with pepper, if necessary.
Allow chowder to sit and cool uncovered from boiling to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil - you do not want to harden the clams.
Serve with fresh baked french bread and pool some Olive Oil with Black Pepper and Parmesan Cheese for dipping.
Even better the next day as leftovers.