Peel the celery root with a sharp chef's knife and cut into ½-3/4 inch dice. Dice the bacon.

Heat a 5 quart dutch over or soup pot oven medium heat. When hot, add just a touch of oil to the pot and then the bacon. Let the bacon cook until crispy, stirring occasionally, for about 5-6 minutes. Meanwhile chop the rest of the vegetables and open the cans.

Turn the heat down to medium low and add the onion, garlic, green bell pepper, carrot and celery root, stirring to coat in the bacon grease. Pour in the wine and cover with a lid, letting the vegetables sweat for 2-3 minutes, stirring once or twice. Stir in the thyme, bay leaves and tomato paste.

Add the plum tomatoes and their liquid to the pot, either crushing with your hands or cutting them with kitchen shears right in the pot. Add the chicken broth and clam juice. Turn the heat to medium high and bring the chowder just up to a boil and then turn the heat back down to medium or medium-low so the chowder can simmer for 15 minutes.

Add the clams and heat through. Add the butter and stir until it has melted. Add salt to taste and lots of pepper to bring out the savory flavor of the soup. Stir in the parsley and serve.