- 2 slices bacon, chopped
- 1 small onion, chopped fine
- 1 celery rib, chopped
- 1 garlic clove, minced
- 1 1/2 dozen small hard-shelled clams, shucked, reserving 1/2 cup liquor, and chopped
- 1/3 cup dry white wine
- 1 cup water
- 2 teaspoons tomato paste
- 1 small boiling potato
- 2 medium vine-ripened tomatoes, seeded and chopped
- 2 tablespoons finely chopped fresh parsley leaves
- In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
- In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
- Serve chowder sprinkled with bacon.