Clam Chowder Manhattan Style

• 4 oz. salt pork or bacon, cut into small pieces
• 1 c. minced onion
• 2 Tbsp. finely chopped flat leaf parsley
• 1/2 tsp. freshly ground black pepper
• 1/2 bay leaf
• 2 c. minced celery
• 1 c. minced green pepper
• 3 (6 1/2 oz.) cans minced clams
• 2 (8 oz.) bottles clam juice
• 1 (1 lb. 12 oz.) can Italian style tomatoes, drained and chopped (save liquid)
• 4 c. finely diced potatoes
• 8 c. water
• salt and pepper to taste
• 2 Tbsp. butter
• tomato sauce for color
• chopped parsley

1. In heavy soup pot, cook salt pork with onion, parsley and black pepper until pork starts to render fat.
2. Stir and cook 5 minutes.
3. Add bay leaf, celery and green pepper; cook 15 minutes. Add juice from minced clams, 1 bottle clam juice, liquid from tomatoes, potatoes and water.
4. Simmer 25 minutes.

salt pork, onion, flat leaf parsley, freshly ground black pepper, bay leaf, celery, green pepper, clams, clam juice, italian style tomatoes, potatoes, water, salt, butter, tomato sauce, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725351 (may not work)