1Brown bacon in large stockpot over medium heat until crispy. Push bacon aside, add onion, celery, carrots and jalapenos. Toss to coat with bacon and continue to cook 5 minutes or until vegetables are wilted.
2Add salsa, 2 salsa jars of water, and clams with juice. Stir to combine; add potatoes and tomato paste. Reduce heat to low, cover and cook till potatoes are cooked and soup has slightly thickened