Active Time

　　30 minutes

　　Total Time

　　45 minutes

　　

Ingredients

Makes 1 serving

　　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

　　

Step 1

Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.

　　

Step 2

Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.

　　Cooks' note:

　　Chowder, without clams or parsley, can be made 1 day ahead. Bring to a simmer before adding clams and proceeding.