Low Carb Manhattan Clam Chowder

Directions

1. 1
   In a large stockpot, over medium-low heat, add the bacon fat (or oil).
2. 2
   Add the leeks, garlic, carrot, bell pepper, celery root, stir to coat with the fat and simmer for about 3 minutes.
3. 3
   Add the wine, cover and allow to cook for 10 minutes.
4. 4
   Add the tomato paste and stir.
5. 5
   Add the chicken stock, tomato sauce, diced tomatoes, bay leaves, thyme, rosemary and clam juice.
6. 6
   Cover and allow to simmer for about 20 minutes.
7. 7
   Place the arrowroot starch in a small bowl and remove about cup of the pot liquid. Stir to create a slurry (dissolve the starch) and add back to the pot.
8. 8
   Continue to simmer for about 10 minutes.
9. 9
   Once the soup has thickened slightly, add the whole clams, salt and pepper to taste.
10. 10
    Allow to cook for about 2 minutes, just enough time for the clams to heat through.
11. 11
    Ladle into bowls and garnish with parsley.
12. 12
    Serve immediately.