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1
Bring the wine and water to a boil over high heat in a large deep skillet with a tight-fitting lid.
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2
Add the clams, cover, and boil until the clams open, 4 to 8 minutes.
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3
With a slotted spoon, remove the clams to a bowl as soon as they open and set aside.
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4
(Discard any unopened clams.)
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5
Strain the cooking liquid through a damp coffee filter or several layers of damp cheesecloth to remove grit, and reserve.
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6
You should have about 3 cups: add water if you have less.
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7
Wipe out the skillet and cook the bacon over medium heat until crisp.
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8
Add the onions, celery, and bell pepper and cook until tender, about 3 minutes.
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9
Add the oregano, basil, salt, and pepper and saute for 1 minute, stirring often.
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10
Transfer to a 5- to 6-quart slow cooker.
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11
Add the bay leaf, tomatoes, vegetable juice, potatoes, and the reserved clam cooking liquid, cover the cooker, and cook for 4 to 6 hours on high, or 8 to 10 hours on low.
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12
While the soup is cooking, remove the clams from their shells; chop coarsely if large.
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13
Mix with any juice that drips from the shells.
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14
Refrigerate until the soup is done cooking.
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15
When the soup is done, remove the bay leaf and stir in the parsley and the clams with their juice.
