Manhattan Clam Chowder

Yield: 19 6-oz. cups or 11 10-oz. bowls.

1 51-oz. can Chopped Sea Clams, juice drained and reserved
1/4 lb. salt pork or bacon, diced
2 medium onions, diced
5 Tbsp. flour
4 cups potatoes, diced
5 cups canned diced tomatoes,undrained
3/4 cup green pepper, diced
1 bay leaf
4 Tbsp. butter

Sauté the salt pork or bacon in a large pot, remove and reserve scraps. Add onions and sauté until translucent. Sift flour over mixture and stir until blended. Separate clams from juice. Stir in reserved clam juice, potatoes, tomatoes, peppers and bay leaf. Cover and simmer until potatoes are done, but still firm. Add pork scraps, butter and clams. Simmer for 5 minutes. Garnish with chopped scallions or fresh parsley.