In a medium saucepan over medium heat, cook bacon pieces until golden, about 5 minutes. Reduce heat to low. Add onion, green pepper and celery. Cook until vegetables have softened, about 5 minutes. Stir in potato, clam juice and tomatoes. Cover and simmer, 10 minutes.
Stir in clams, re-cover, and simmer until clams open, about 10 minutes. Remove from heat.
Using tongs, remove clamshells. Detach clams, and return them to the chowder.
Stir in parsley, and add salt and pepper, to taste.
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