Manhattan Clam Chowder

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2 bacon slices, cut into ½-inch squares

⅓ cup chopped onion

3 tablespoons diced (⅓ inch) green bell pepper

3 tablespoons diced (⅓ inch) celery

⅔ cup diced (⅓ inch) peeled boiling potato (1 small)

1 (8-oz) bottle clam juice

1 cup canned diced tomatoes (8 oz), including juice

1 ½ dozen small hard-shelled clams (1 ½ to 2 inches in diameter; 2 pounds total), scrubbed well

2 tablespoons chopped fresh flat-leaf parsley

Directions at epicurious.com

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