Alaskian Mexican Clam Chowder

• 1 medium chopped onion
• 2 cleaned and chopped bell peppers
• 1 chopped branch of celery
• 3slices bacon
• l chopped clove of garlic
• 1 tbsp. of butter
• 1 tsp. of thyme
• 1/2 a bayleaf
• 2 chopped fresh tomatoes (with juice)
• 1 cup of clams abd juice
• 1 tbsp. chicken base
• 1 qt. water
• 1 diced potato
• flour and water to thicken

1. Fry 3 slices bacon and use the fat from the bacon plus 1 tbsp. of butter to saute the chopped onion, green pepper,branch of celery,and chopped clove of garlic.
2. When the above items are soft add 1 tsp. thyme and 1/2 bay leaf.
3. Simmer for 5 minutes and then add the chopped tomatoes with it's juice and 1 cup clams and it's juice.
4. Let boil and then add to 1 heaping tbsp. of chicken base, 1 quart of water. Let soup come to a boil. Add 1 diced potato, when he potato is tender, thicken with flour and water and correct seasoning with salt and pepper.

onion, bell peppers, branch of celery, bacon, clove of garlic, butter, thyme, bayleaf, fresh tomatoes, abd juice, chicken base, water, potato, flour

Taken from www.epicurious.com/recipes/member/views/alaskian-mexican-clam-chowder-1201478 (may not work)