Cook the Bacon: In a small pot, cook the diced bacon over medium heat until crispy and browned, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

Sauté the Vegetables: Add the onion, celery, and carrot to the pot with the bacon fat. Cook for about 3-4 minutes until softened. Add the diced potato and zucchini, cooking for an additional 2-3 minutes.

Add Liquids and Simmer: Stir in tomato paste, and cook for 30 seconds.Add the clam juice, crushed tomatoes, Worcestershire sauce, and thyme. Bring the mixture to a simmer over medium-low heat, and cook for 10-12 minutes, or until the potatoes are tender.

Add Clams and Bacon: Add the canned clams and heat through. Return the crispy bacon to the pot and stir everything together

Serve: Ladle the chowder into a bowl, garnish with fresh parsley if desired, and enjoy with some crusty bread or crackers!

Variations:
Meat Alternatives: Substitute the bacon with salt pork, pancetta, or diced ham for different flavor profiles.
Vegetables: Add bell peppers, corn, or even spinach for extra color and nutrition.
Seafood Additions: Turn this into a seafood chowder by adding shrimp, mussels, crab meat, or diced white fish like cod or halibut.