Recipe - San Francisco Style Clam Chowder

4 sl Bacon; coarsley chopped
3 Green onions; chopped
5 md Potatoes; peeled and cut
into One half inch cubes
2 tablespoon Chopped green pepper
1 Stalk celery; cut or sliced up
1 Garlic clove; minced
2 cup Water
1 teaspoon Salt
One half teaspoon White pepper
1 teaspoon Tsp Worcestshire sauce
4 dr Tabasco Sauce
2 cup Raw clams with juice
2 cup Half and half

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