Manhattan-Style Clam Chowder

• 4 ounces bacon cut up
• 1 cup onions
• 2 teaspoons parsley leaves finely chopped
• 1/2 each bay leaves
• 2 cups celery minced
• 1 cup green bell peppers minced
• 3 cups clams minced
• 16 ounces clam juice
• 28 ounces italian plum (roma) tomatoes chopped
• 4 cups potatoes peeled, diced
• 2 teaspoons butter
• 8 cups water
• 1/2 teaspoon black pepper

1. In a heavy pot cook bacon with onion, parsley, and black pepper for about 5 minutes.
2. Add the 1/2 bay leaf, minced celery, and minced green pepper; cook for 15 minutes.
3. 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.
4. Add the clams, tomatoes and second eight-ounce bottle of clam juice; correct seasoning.
5. Add butter; sprinkle top with parsley.
6. Serve with crusty garlic bread or oyster crackers.

bacon, onions, parsley, bay leaves, celery, green bell peppers, clam juice, italian plum, potatoes, butter, water, black pepper

Taken from recipeland.com/recipe/v/manhattan-style-clam-chowder-39065 (may not work)