2 C. 1/2 IN. DICED POTATOES
5 C. FRESH CHOPPED CLAMS
4 C. CLAM JUICE
8 OZ. SLICED BACON
1/3 C. 1/2 IN. DICED CELERY
1/3 . 1/2 IN. DICED ONION
12 OZ. CAN ITALIAN TOMATOES
2 TBSP. MINCED GARLIC
SALT AND PEPPER (TO TASTE)
3 BAY LEAVES
SAUTE BACON IN A LARGE POT UNTIL CRISPY.
REMOVE THE BACON.
SAUTE ONIONS, CELERY, AND GARLIC IN BACON
DRIPPINGS FOR 1 MINUTE.
ADD POTATOES AND CLAM JUICE TO POT.
BRING POTATOES TO A BOIL AND ADD CLAMS, SALT,
PEPPER AND BAY LEAVES.
TURN HEAT TO SIMMER AND COOK UNTIL POTATOES ARE TENDER.
PLACE THE TOMATOES IN A MIXING BOWL AND
ROUGHLY CRUSH BY HAND.
ADD TO POT.
CRUMBLE THE BACON AND ADD TO POT.
ADJUST SEASONINGS.
YIELD: 2 QUARTS