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4 slices bacon, diced
4 green onions, chopped
(including tops)
4 medium potatoes, pared and
diced 1/2-inch
1/2 small green pepper,
deseeded and chopped
2 c. clam juice or water
1 tsp. salt
1/2 tsp. white or black
2 cans (6 1/2 oz.) minced
clams (including liquid)
1 c. whipping cream

In large saucepan, saute bacon until crisp. Add onions,
potatoes and green pepper. Add clam juice or water. Simmer 15
minutes, covered, until potatoes are tender. Add salt, white
pepper, clams, liquid and cream. Heat just to simmering. Do
not boil or clams will toughen. Serve immediately.
For vegetable clam chowder, add 1 peeled, sliced carrot
and 1 stalk celery, chopped, to the potatoes.

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