Soups: Clam Chowder 29 by Recipe Cottage

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	Clam Chowder 29

		Manhattan Clam Chowder 2 potatoes chopped (1" cubes unpeeled) 1 Tbsp butter or margarine 2 strips bacon chopped 1 cup onions chopped 2 stalks celery chopped 1/4 cup green pepper chopped 2 carrots sliced 4 Roma tomatoes chopped 1 Tbsp fresh basil chopped 1 Tbsp dried parsley 1-2 tsp dried Italian seasoning 1-1/4 tsp salt 1/2 tsp pepper 1 bay leaf 6-1/2 oz can chopped clams 1/2 cup clam juice 1-1/2 cups V8 or tomato juice Boil chopped potatoes in separate pot for 15-20 minutes until almost soft. Drain & set potatoes aside. In another pot cook bacon with margarine. Add onions, celery, green pepper, carrots, Roma tomatoes, basil, parsley, Italian seasoning, salt, pepper & bay leaf and cook covered until vegetables are almost soft. Remove lid & add V8 or tomato juice, entire can of clams (including juice) plus 1/2 cup clam juice. Cook for 1/2 hour uncovered. Add cooked potatoes. Cook an additional 15 minutes. Remove bay leaf.