RHODE ISLAND CLAM CHOWDER|
1 strip bacon, chopped
2 (6 1/2 oz.) cans chopped
7 medium potatoes, diced
1 can tomato sauce
1/2 onion, chopped
Brown bacon in a 4 quart pot. Add 2 cans of clams with
broth. Add tomato sauce and onion. Bring to a boil, then
simmer for 2 hours. Peel and dice potatoes, add making sure
there is enough liquid to cover potatoes, if not add some
water. Cook until potatoes are done. Makes 4 servings.
Note: Serve with clamcakes.
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