San francisco style clam chowder

Yield: 1 Servings

Measure Ingredient
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
2 cups Water
1 teaspoon Salt
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

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