Heat a Dutch oven over medium-high heat. Cook bacon until crisp. Remove from pan ontop paper towels; set aside. Drain all but 1 Tbsp. bacon drippings. Add onion, carrots, celery and garlic. Cook 5 minutes or until onion is tender, stirring frequently. Add tomato paste and red pepper flakes and cook 30 seconds, stirring constantly.

Meanwhile, drain clams reserving juice; set clams aside. Add broth, clam juice, diced tomatoes, oregano and thyme to vegetable mixture. Bring to a boil. Add potatoes, reduce heat to medium-low and simmer 10 to 15 minutes or until potatoes are fork-tender. 

Stir in clams and bacon; simmer 5 minutes. Season to taste with salt and black pepper. Sprinkle with parsley before serving.