Hearty Clam Chowder

Perfect for Christmas Eve without the bacon

Ingredients

• 4 slices bacon, coarsely chopped
• 3 green onions, chopped
• 5 medium potatoes, peeled and cut into 1/2 inch cubes
• 2 T chopped green pepper
• 1 stalk celery sliced
• 1 clove garlic, minced
• 2 cups water
• 1 t salt
• 1/2 t pepper/li>
• 1 t Worcestershire sauce
• 4 drops Tabasco sauce
• 2 c raw clams with juice
• 2 c half and half

Instructions

1. Saute bacon until crisp in a large kettle. Add onions, potatoes, green pepper, celery, and garlic
2. Add 2 cups of water and season with salt, pepper, Worcestershire, and Tabasco. Cover kettle and simmer for 15 minutes, or until potatoes are tender.
3. In a separate pan, heat the clams in their juice for 3 minutes or until tender. Add clams and juice to kettle, pour in half-and-half, stirring, until piping hot. Do not boil.

Notes You can use canned clams. If you use milk instead of half and half, you should use a little corn starch or flour to thicken it.

San Francisco a la carte 07/24/14