Manhattan Clam Chowder

• 2 Bacon slices, cut into ½ -inch squares (Available @ Co-op Meat Department in bulk!!)
• 1/3 cup chopped Onion
• 3 tablespoons diced Green Bell Pepper
• 3 tablespoons diced celery
• 2/3 cup diced peeled Boiling Potato (1 small)
• 1 cup (8 oz.) canned diced Tomatoes, including juice
• 3 cans (3.5 oz) Geomar clams (save liquid-set aside)
• 2 tablespoons chopped, Fresh Flat Leaf Parsley

Cook bacon in a 2-3 qt. Heavy sauce pan over moderate heat, stirring until golden, about 5 minutes.  Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring until softened, about 5 minutes.  Stir in potato, clam juice, and tomatoes (with juice), and simmer, covered for ten minutes. Stir in clams and simmer for another 5 to 7 minutes, covered.  Stir in parsley and salt and pepper to taste.