Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Bacon ; cut small pieces |
| 1 cup | Onion ; minced |
| 2 teaspoons | Parsley ; fresh flat leaf finely chopped |
| ½ \N | Bay leaf |
| 2 cups | Celery ; minced |
| 1 cup | Green pepper ; minced |
| 3 cups | Minced clams ; 16 oz cans |
| 16 ounces | Clam juice ; bottled |
| 28 ounces | Italian-style tomatoes drain (saving liquid) and chop |
| 4 cups | Potatoes ; peel/dice |
| 2 teaspoons | Butter water |
| ½ teaspoon | 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 ½ bay leaf, minced celery, and minced green pepper; cook for 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.