Clam Chowder

I got this recipe from a church cookbook, which you should know by now that church cookbooks always have the best recipes in them. I modified this by taking out the green bell pepper because I hate bell peppers of any color.

Clam Chowder

4 slices bacon, cut in small pieces

3 chopped green onions with tops

5-6 medium potatoes cut into 1/2 inch cubes

1 stalk celery, sliced fine (I grate them)

1 clove fresh garlic or minced garlic

2 Cups water

1 tsp. salt

1/2 tsp pepper

1 tsp *Worcestershire sauce

4 drops Tabasco sauce

3 cans chopped clams (with juice)

1 pt (2 cups) light cream

Saute bacon until crisp, drain. Add vegetables and garlic. Pour in water and seasonings. Cover and simmer until done (about 15-20 minutes - when potatoes are done). Heat clams separately until warm and add Pour in cream and heat until piping hot but don't boil.

*pronounced "werster-sher" Don't argue - it's British and that's how they say it. So stop trying to say it "wer-chester-shy-ird"

I'm still thinking about how awful "clam juice" sounds. Ew.

I didn't take a picture of this because it looks like a bowl of - never mind.