Preparation:
Saute' chopped bacon until crisp. Drain off 1/2 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 bowl |
