Bob'S Manhattan Clam Chowder(Makes 6 Servings)

• 1 to 1 1/2 doz. large or extra large clams
• 1 medium onion, chopped fine
• 1 medium green pepper, chopped fine
• 1 large potato, peeled and diced
• 4 strips bacon, cooked and diced
• 1 large bay leaf
• 1/8 tsp. black pepper
• 2 medium stalks celery with leaves on, diced
• 1 thin long carrot, diced
• 2 tsp. chopped fresh parsley
• 3 garlic cloves, minced
• 1 (8 oz.) can tomato sauce
• 1 (15 oz.) can diced, peeled tomatoes
• 1 (8 oz.) can corn
• 1 (8 oz.) bottle clam juice
• 1/2 c. Burgundy wine
• 1/4 tsp. basil
• 2 c. or more water

1. Open clams over a large bowl to catch the juice.
2. Add juice to a large pot and add the remaining ingredients.
3. Cook all ingredients for 1 hour and 15 minutes, then add diced clams and cook 15 minutes.
4. Serve.

clams, onion, green pepper, potato, bacon, bay leaf, black pepper, stalks celery, long carrot, parsley, garlic, tomato sauce, tomatoes, corn, clam juice, wine, basil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064707 (may not work)