Martha Stewart's Manhattan Clam Chowder Recipe - (5/5)

Ingredients

• 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
• 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