HEARTY CLAM CHOWDER
4 slices bacon, cut in small cubes
3 green onions and tops, chopped
5 medium size potatoes, peeled and cut in ˝ inch cubes
1 sliced stalk of celery
1 finely sliced carrot
1 minced clove of garlic
2 c water
1 tsp Worcestershire sauce
Salt and pepper to taste
4 drops Tabasco
2 c chopped raw clams with juice
1-pint (2 c) light cream
In a large kettle, sauté bacon until crisp, and add vegetables.
Pour in water and seasonings.
Cover pan and simmer 15 minutes.
Partially mash potatoes.
Heat clams for 3 minutes in their juice in a separate pan.
Add clams and cream to mixture - do not boil!
Serves 4 as a main course