Manhattan Clam Chowder

1. 1

   Cook bacon 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.

No additional tips available.