Recipe - Clam Chowder Ala Cafe Beaujolais

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

Saute' chopped bacon until crisp. Drain off One half 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
mcrecipe 11/10/96
Recipe By : Margaret Fox, Cafe Beaujolais, Mendicino, California

Posted to MCRecipe Digest V1 #293

Date: Mon, 11 Nov 1996 00:35:50 0800

From: Brenda Adams adamsfmle@sprintmail.com