Gourmet Manhattan Clam Chowder

• 1 12 dozen small hard-shelled clams, scrubbed well (1 1/2 to 2 inches in diameter, 2 pounds total)
• 3 ounces pancetta
• 1 medium onion, chopped
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 1 medium boiling potato, diced
• 2 (8 ounce) bottles clam juice
• 1 cup canned diced tomatoes or 8 ounces canned diced tomatoes, including juice
• 2 tablespoons chopped fresh flat-leaf parsley

1. Cook pancetta in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes.
2. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes.
3. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes.
4. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes.
5. (Discard any clams that after 10 minutes have not opened.)
6. Remove pan from heat.
7. Remove most of clamshells with tongs, then detach clams and return them to chowder.
8. (Keep a few in their shells for garnish.)
9. Stir in parsley and salt and pepper to taste.
10. Note: Chowder, without clams or parsley, can be made 1 day ahead.
11. Bring to a simmer before adding clams and proceed.

well, pancetta, onion, green bell pepper, stalks celery, boiling potato, clam juice, tomatoes, flatleaf

Taken from www.food.com/recipe/gourmet-manhattan-clam-chowder-519433 (may not work)