Manhattan-Style Clam Chowder

4 oz Bacon ; cut small pieces

1 c Onion ; minced

2 ts Parsley ; fresh flat leaf

- finely chopped 1/2 Bay leaf

2 c Celery ; minced

1 c Green pepper ; minced

3 c Minced clams ; 16 oz cans

16 oz Clam juice ; bottled

28 oz Italian-style tomatoes

- drain (saving liquid) - and chop 4 c Potatoes ; peel/dice

2 ts Butter

8 c -water

1/2 ts Black pepper ; freshly groun

-salt to taste -parsley, fresh ; chopped - for garnish In a heavy pot cook bacon with onion, parsley, and black pepper for about 5 minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper; cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer for 25 minutes longer. Add the clams, tomatoes and second eight-ounce bottle of clam juice; correct seasoning. Add butter; sprinkle top with parsley. Serve with crusty garlic bread or oyster crackers.