Joyce’s Clam Chowder

Ingredients

• 4 slices of bacon, diced
• 3 green onions, sliced
• 3 medium Yukon Gold potatoes, peeled and cut into 1/2″ cubes
• 2 T green bell peppers, diced
• 1 stalk celery, diced
• 2 large carrots, diced
• 2 cloves garlic, minced
• 2 c bottled clam juice or water or a combination
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp pepper
• 2 cans chopped clams, including liquid
• 2 c half and half
• 4 drops hot pepper – such as Tabasco – or more, if you’re from Louisiana (optional)

Saute the bacon until crisp; add the green onion, potatoes, green peppers, celery, carrots, and garlic and saute for another minute or so.  Pour in the 2 c of clam juice or water, all the seasonings and simmer for 15 minutes or until the potatoes are done.  Add the clams to the mixture; pour in the half and half and heat until hot.   Stir in the hot pepper and serve.  Enjoy.