4 strips bacon, cut into 1-inch pieces
2 tbsp. olive oil
4 garlic cloves, minced
1 lg. onion, chopped
1 med. green pepper, chopped
4 med. potatoes, peeled & diced
4 carrots, diced
2 celery stalks, diced
1 (10 oz.) can kernel corn
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
2 (6 oz.) bottles clam juice
1 c. white wine
4 c. water
1/2 tsp. oregano
1/4 tsp. thyme
1/4 tsp. freshly ground pepper
2 tsp. chopped fresh parsley
2 bay leaves
6 (10 oz.) cans minced clams (or 4 lb. fresh clams)

In a large pot, gently brown bacon. Add olive oil and saute garlic and onion until golden brown. Add all other ingredients except clams. Stir, bring to a boil, then reduce to a simmer for 1 hour and 15 minutes. Fifteen minutes before serving add clams.

Serve with hot bread and beer. It's great at any time and if it's cold outside, it's better!

Serves 10 to 12.