Gourmet Manhattan Clam Chowder

1. 1

   Cook pancetta in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes.

2. 2

   Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes.

3. 3

   Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes.

4. 4

   Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes.

5. 5

   (Discard any clams that after 10 minutes have not opened.)

6. 6

   Remove pan from heat.

7. 7

   Remove most of clamshells with tongs, then detach clams and return them to chowder.

8. 8

   (Keep a few in their shells for garnish.)

9. 9

   Stir in parsley and salt and pepper to taste.

10. 10

    Note: Chowder, without clams or parsley, can be made 1 day ahead.

11. 11

    Bring to a simmer before adding clams and proceed.

* Per serving · 4 servings · Values may vary.

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