Hearty Clam Chowder Recipe
Ingredients
4 slices bacon, cut in small cubes
3 green onions and tops, chopped
5 medium sized potatoes, peeled and cut in 1/2 inch cubes
2 tablespoons chopped green pepper
1 stalk celery, sliced
1 carrot, finely sliced
1 clove garlic, mashed or minced
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire
4 drops Tabasco
2 cups chopped raw clams (with juice)
1 pint (2 cups) light cream
Directions
In a large heavy kettle, saute bacon until crisp; add green onions and tops, potatoes, green pepper, celery, carrot, and garlic.
Pour in water and season with salt, pepper, Worcestershire, and Tabasco.
Cover pan and simmer 15 minutes, or until potatoes are tender.
Mash mixture slightly with a potato masher.
In a separate pan, heat clams in their juice for 3 minutes, or until tender.
Add clams to vegetable mixture; pour in cream.
Stir well, then heat just until piping hot, but do not boil.
Pour in water and season with salt, pepper, Worcestershire, and Tabasco.
Cover pan and simmer 15 minutes, or until potatoes are tender.
Mash mixture slightly with a potato masher.
In a separate pan, heat clams in their juice for 3 minutes, or until tender.
Add clams to vegetable mixture; pour in cream.
Stir well, then heat just until piping hot, but do not boil.
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