Name: Clam Chowder Ala Cafe Beaujolais
Ingredients: 4 sl Bacon; coarsely chopped; 3 Green onions; chopped; 5 Red potatoes; medium size, unpeeled, cut into 1/2-inch cubes; 1/3 c Green pepper; chopped; 1/3 c Celery; sliced; 3 Cloves garlic; minced; 1 c Cold water; 1 c Clam juice; (bottled is OK); 1 ts Salt; 1/2 ts White pepper; 1 ts Worcestershire sauce; 2 dr Tabasco sauce; 19 1/2 oz Clams; (canned) with juice; 2 c Half and half; NO SUBSTITUTES

I have never heard anyone say, “The really deep lessons of life have come through times of ease and comfort.” But I have heard strong saints say, “Every significant advance I have ever made in grasping the depths of God's love and growing deep with him, has come through suffering.” Samuel Rutherford said that when he was cast into the cellars of affliction, he remembered that the great King always kept his wine there. Charles Spurgeon said that those who dive in the sea of affliction bring up rare pearls.

John Piper

CATEGORY	CUISINE	TAG	YIELD
	California	Cookbook, Restaurant, Soup	6	Servings

INGREDIENTS

4	sl	Bacon; coarsely chopped
3		Green onions; chopped
5		Red potatoes; medium size, unpeeled, cut into 1/2-inch cubes
1/3	c	Green pepper; chopped
1/3	c	Celery; sliced
3		Cloves garlic; minced
1	c	Cold water
1	c	Clam juice; (bottled is OK)
1	ts	Salt
1/2	ts	White pepper
1	ts	Worcestershire sauce
2	dr	Tabasco sauce
19 1/2	oz	Clams; (canned) with juice
2	c	Half and half; NO SUBSTITUTES

INSTRUCTIONS

Saute' chopped bacon until crisp. Drain off 1/2 the fat and discard. Add
onions,
potatoes, green pepper, celery and garlic to bacon and remaining bacon fat.
Add water and clam juice, salt, pepper, Worcestershire and Tabasco sauces.
Cover and
simmer for 15 minutes, or until potatoes are tender. In a separate pan,
heat the clams in their juice and add to other mixture, along
with the half and half. DO NOT BOIL! Serve in heated bowls. Makes 8 cups.
Serves 6 Source: Café Beaujolais, by chef and owner: Margaret Fox
(Mendocino, California)
Adapted for MasterCook by Brenda Adams <adamsfmle@sprintmail.com> posted
mc-recipe 11/10/96
Recipe By     : Margaret Fox, Cafe Beaujolais, Mendicino, California
Posted to MC-Recipe Digest V1 #293
Date: Mon, 11 Nov 1996 00:35:50 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>

A Message from our Provider:

“Jesus: he understands”

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John MacArthur