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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.

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