Ingredients: Six to eight slices of peppered bacon, cut in small cubes, Five medium potatoes, peeled and cut in cubes; Two carrots finely chopped, Two cups water, One half teaspoon pepper, One teaspoon Worcestershire sauce, Two cups raw clams with juice or canned clams, Three green onions with tops, chopped; Two tablespoons green pepper, chopped; Two stalks celery, sliced, Two cloves garlic, One tablespoon chopped jalapeno pepper, One teaspoon salt, Four drops Tabasco sauce, Two cups of half and half.
Preparation:
In
a large kettle, sauté bacon until crisp. Add onions, potatoes, green pepper,
celery, carrots and garlic. Pour water, salt, pepper, Worcestershire sauce and
Tabasco sauce. Cover pan and simmer until potatoes are tender, about 15 minutes.
Mash mixture with a potato masher. Add clams and juice then pour in cream. Stir
well and heat just until piping hot. Don’t boil Serves 4 to 5.