| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | sl | Bacon; coarsley chopped |
| 3 | Green onions; chopped | |
| 5 | md | Potatoes; peeled and cut into 1/2 inch cubes |
| 2 | tb | Chopped green pepper |
| 1 | Stalk celery; sliced | |
| 1 | Garlic clove; minced | |
| 2 | c | Water |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 1 | ts | Tsp Worcestshire sauce |
| 4 | dr | Tabasco Sauce |
| 2 | c | Raw clams with juice |
| 2 | c | Half and half |
INSTRUCTIONS
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@hotmail.com> on Oct 20, 1997
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