Manhattan Clam & Lentil Chowder

Directions

1. Drain clams, reserving juice. Set both aside.
2. Heat large saucepan over medium-high heat. Cook bacon, stirring often, until crispy, about 4 minutes. Remove with a slotted spoon to paper towel-lined plate; set aside. Drain off and discard all but 1 Tbsp (15 mL) fat. Reduce heat to medium.
3. Add onion, celery, carrot, and thyme. Cook, stirring occasionally, until softened, about 4 minutes. Add potato and garlic; cook, stirring, for 1 minute.
4. Add tomatoes and their juice, water, reserved clam juice, lentils, and bay leaves; cover and bring to a boil. Reduce heat and simmer until potatoes and lentils are tender, about 25 minutes. Discard bay leaves. Stir in reserved clams, cooked bacon, and lemon juice. Season with salt and pepper and serve.