Manhattan Clam Chowder
======================
2 bacon slices, cut into 1/2-inch squares
1/3 cup chopped onion
3 tablespoons diced (1/3 inch) green bell pepper
3 tablespoons diced (1/3 inch) celery
2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
1 (8-oz) bottle clam juice
1 cup canned diced tomatoes (8 oz), including juice
1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in
diameter; 2 lb total), scrubbed well
2 tablespoons chopped fresh flat-leaf parsley

Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat,
stirring, until golden, about 5 minutes. Reduce heat to moderately
low, then add onion, bell pepper, and celery and cook, stirring,
until softened, about 5 minutes. Stir in potato, bottled clam juice,
and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in
clams and simmer, covered, stirring occasionally, until clams open
wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have
not opened.) Remove pan from heat.

Remove most of clamshells with tongs, then detach clams and return
them to chowder. (Keep a few in their shells for garnish.) Stir in
parsley and salt and pepper to taste.





http://www.neopets.com/refer.phtml?username=duckiewoman