San francisco style clam chowder
1 Servings
Ingredients
| Quantity | 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 |
Directions
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