Clam Chowder Manhattan Style - cooking recipe

Ingredients

4 oz. salt pork or bacon, cut into small pieces
1 c. minced onion
2 Tbsp. finely chopped flat leaf parsley
1/2 tsp. freshly ground black pepper
1/2 bay leaf
2 c. minced celery
1 c. minced green pepper
3 (6 1/2 oz.) cans minced clams
2 (8 oz.) bottles clam juice
1 (1 lb. 12 oz.) can Italian style tomatoes, drained and chopped (save liquid)
4 c. finely diced potatoes
8 c. water
salt and pepper to taste
2 Tbsp. butter
tomato sauce for color
chopped parsley

Preparation

In heavy soup pot, cook salt pork with onion, parsley and black pepper until pork starts to render fat.
Stir and cook 5 minutes.
Add bay leaf, celery and green pepper; cook 15 minutes. Add juice from minced clams, 1 bottle clam juice, liquid from tomatoes, potatoes and water.
Simmer 25 minutes.