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| 4 x ca. 30 g | Bacon ; cut small pieces |
| 1 Tasse | onions minced |
| 2 Teelöffel | Parsley ; fresh flat leaf finely chopped |
| 1/2 | Bayleaf |
| 2 Tasse | Celery minced |
| 1 Tasse | green pepper minced |
| 3 Tasse | Minced clams ; 16 oz cans |
| 16 x ca. 30 g | Clam juice ; bottled |
| 28 x ca. 30 g | Italian-style tomatoes drain (saving liquid) and chop |
| 4 Tasse | Potatoes ; peel/dice |
| 2 Teelöffel | butter |
| 8 Tasse | water |
| 1/2 Teelöffel | Black pepper ; freshly groun salt to taste parsley, fresh ; chopped for garnish |
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In a heavy pot cook bacon with onion, parsley, and black pepper for about 5 minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper; cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer for 25 minutes longer. Add the clams, tomatoes and second eight-ounce bottle of clam juice; correct seasoning. Add butter; sprinkle top with parsley. Serve with crusty garlic bread or oyster crackers.
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