Manhattan-style Clam Chowder

Title: MANHATTAN-STYLE CLAM CHOWDER

Categories: Soups

Yield: 8 servings

4 oz Bacon ; cut small pieces

1 c Onion ; minced

2 ts Parsley ; fresh flat leaf

- finely chopped 1/2 Bay leaf

2 c Celery ; minced

1 c Green pepper ; minced

3 c Minced clams ;

16 oz cans

16 oz Clam juice ; bottled

28 oz Italian-style tomatoes

- drain (saving liquid)

- and chop 4 c Potatoes ; peel/dice

2 ts Butter

8 c -water

1/2 ts Black pepper ; freshly groun

-salt to taste

-parsley, fresh ; chopped

- for garnish

In a heavy pot cook bacon with onion, parsley, and black pepper for about 5

minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper;

15 minutes. Add juice from minced clams,

1 eight-ounce bottle of

clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer

for 25 minutes longer. Add the clams, tomatoes and second eight-ounce

bottle of clam juice; correct seasoning.

Add butter; sprinkle top with parsley. Serve with crusty garlic bread or oyster crackers. --