Tomato Clam Chowder

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Juicy Grilled Tomatoes

8 pounds cherrystone clams

Two 8-ounce bottles clam juice

2 tablespoons extra-virgin olive oil

1 onion, cut into 1/4-inch dice

2 garlic cloves, minced

2 medium baking potatoes, peeled and cut into 1/3-inch dice

1 cup low-sodium chicken broth

2 thyme sprigs

1 bay leaf

Salt and freshly ground pepper

2 tablespoons coarsely chopped flat-leaf parsley

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