Ingredients

2 bacon slices, cut into 1/2-inch squares

1/3 cup chopped onion

3 tablespoons diced (1/3 inch) green bell pepper

3 tablespoons diced (1/3 inch) celery

2/3 cup diced (1/3 inch) peeled boiling potato (1 small)

1 (8-oz) bottle clam juice

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

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

2 tablespoons chopped fresh flat-leaf parsley

Description

Treat Yourself To Fresh Clams For This Recipe — They Make All The Difference. This Dish Originated In Rhode Island During The Late 19th Century,...

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