• 4 strips bacon, diced

• 1/3 C chopped green onion

• 5 medium potatoes, peeled and cut in in cubes

• 2 T chopped green pepper

• 1 stalk celery, sliced

• 1 carrot, thinly sliced

• 1 clove garlic, minced or pressed

• 2 C water

• 1 t salt

• t pepper

• 1 t Worcestershire

• 2 C chopped, raw clams with their nectar

• 2 C half & half

In a large kettle over medium heat, cook bacon, stirring occasionally, until crisp.  Add green onion, potatoes, green pepper, celery, carrot, and garlic.  Pour in water; add salt, pepper and  Worcestershire.  Bring to a boil; reduce heat, cover, and simmer 15 minutes or until potatoes are tender.

In a separate pan over medium heat, cook clams in their own nectar, stirring occasionally, for 3 minutes or until tender.  Add clams to vegetable mixture; add half & half and stir until well blended.  Heat just until piping hot (do not boil).  Serve immediately.  Makes 4 servings.