Manhatten Clam Chowder

In a small skillet sauté bacon. Remove bacon and crumble. Set aside. Sauté onions in bacon drippings until clear, about 5 minutes. Sift flour into skillet and stir until well blended. Drain clams, adding enough water to clam liquid to measure 3 cups. Set aside clams. In a 2 quart saucepan, heat the clam liquid and water. Blend in the onion-flour mixture. Add tomatoes, potatoes, green pepper, bay leaf, and catsup. Cover and simmer until the potatoes are tender but firm. Add reserved bacon, reserved clams and butter. Simmer for 3 additional minutes. Serve sprinkled with Parmesan cheese.