Manhattan Clam Chowder - cooking recipe

Ingredients

2 to 3 doz. clams (may substitute 3 to 4 small cans minced clams with juice)
6 bacon strips
1 large green pepper, finely chopped
1 large onion, finely chopped
3 to 4 cloves garlic, finely chopped
6 large baking potatoes, diced
3 stalks celery, chopped
1 lb. carrots, diced
2 large cans crushed tomatoes
2 bay leaves
2 Tbsp. parsley flakes

Preparation

Scrub clams and place in large pot; fill with water to cover and boil until clams open.
Save juice!
Fry bacon; remove and crumble.
Saute in bacon fat the onion, garlic and green pepper. Pour in clam juice.
Stir in remaining ingredients.
Simmer 1 hour.