Jasper's Manhattan Clam Chowder

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Martha Stewart


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4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice

2 tablespoons olive oil

3 cloves garlic, finely chopped (1 tablespoon)

1 large onion (10 ounces), cut into 1/2-inch dice

2 stalks celery (4 ounces), cut into 1/3-inch dice

1 medium green bell pepper (6 ounces), cut into 1/2-inch dice

2 medium carrots (4 ounces), cut into 1/2-inch dice

dried bay leaves

2 teaspoons dried oregano

1/2 teaspoon crushed red-pepper flakes

1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice

5 cups Clam Broth Clam Broth

Diced clams (reserved from Clam Broth recipe)

1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice

1/4 cup chopped flat-leaf parsley

Coarse salt and freshly ground black pepper

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