Clam Chowder

4 slices bacon, coarsely chopped

3 green onions, chopped

5 medium red potatoes, unpeeled, cut into ½ inch cubes

1/3 cup chopped green peppers

1/3 cup sliced celery

3 cloves minced garlic

1 cup cold water

1 cup clam juice (bottled is ok)

½ tsp white pepper

1 tsp Worcestershire sauce

2 drops Tabasco sauce

3 – 6 ½ oz cans clams, with juice

2 cups half and half

Coarsely chop bacon and sauté until crisp.  Drain off half the fat and discard.  Add onions, potatoes, green pepper, celery and garlic to chopped bacon and remaining bacon fat.  Add water and clam juice, salt, pepper, Worcestershire and Tabasco sauces.  Cover and simmer for 15 minutes, or until potatoes are tender. 

In a separate pan, heat the clams in their juice and add to other mixture, along with the half and half.  Do not boil!

Serve in heated bowls.