Yield: 1 Servings
|4 slices||Bacon; coarsley chopped|
|3||Green onions; chopped|
|5 mediums||Potatoes; peeled and cut into 1/2 inch cubes|
|2 tablespoons||Chopped green pepper|
|1||Stalk celery; sliced|
|1||Garlic clove; minced|
|½ teaspoon||White pepper|
|1 teaspoon||Tsp Worcestshire sauce|
|4 drops||Tabasco Sauce|
|2 cups||Raw clams with juice|
|2 cups||Half and half|
Saute bacon until crisp in a large skillet. Add onions, potatoes, green pepper, celery and garlic. Add 2 cups of water and season with salt and pepper, Worcestershire and Tabasco. Cover the kettle and simmer for 15 mins; or until the potatoes are tender. In a separate pan heat the clams and their juice for approx 3 mins, or til tender. Add the clams and juice to the kettle, pour in the half and half. Heat, stirring until piping hot.
**Do not boil*** Makes 6 servings.
>From San Francisco A La Carte cookbook by Jr. League San Francisco.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "janet toomey" <lovefd@...> on Oct 20, 1997