Clam Chowder(Serves 6 Generously)

• 4 strips bacon, chopped
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1/2 green pepper, chopped
• 1 clove garlic, minced
• 1/4 bay leaf
• 2 (10 oz.) cans whole baby clams plus liquid
• 1/2 c. water
• 2 c. diced potatoes
• 1 tsp. Lea & Perrins sauce
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. oil
• 1/4 c. flour
• 1/2 c. 18% cream
• 2 c. milk

1. To large pot, add bacon, onion, celery, green pepper and garlic.
2. Saute gently for 5 minutes.
3. Now, add bay leaf, liquid from clams, water, diced potatoes, Lea & Perrins, salt and pepper; simmer until potatoes are barely tender.
4. Combine oil and flour; stir into chowder until thick.
5. Add clams, cream and milk.
6. Bring to a boil.
7. Remove bay leaf if you can find it.

bacon, onion, stalks celery, green pepper, clove garlic, bay leaf, whole baby clams plus liquid, water, potatoes, perrins sauce, salt, pepper, oil, flour, cream, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=912151 (may not work)