Manhattan Clam Chowder

Directions

1. 1
   Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes.
2. 2
   Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes.
3. 3
   Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes.
4. 4
   Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes.
5. 5
   (Discard any clams that after 10 minutes have not opened.)
6. 6
   Remove pan from heat.
7. 7
   Remove most of clamshells with tongs, then detach clams and return them to chowder.
8. 8
   (Keep a few in their shells for garnish.)
9. 9
   Stir in parsley and salt and pepper to taste.