Clam Chowder - cooking recipe

Ingredients

1 qt. clams, chopped in a can and juice
1 lb. bacon
1 large onion
6 to 8 lb. peeled, chopped potatoes
2 Tbsp. Texas Pete
1/2 tsp. black pepper

Preparation

Fry bacon, crumble and drain. Save 1 tablespoon of bacon grease to add to clams. Chop and saute lightly the onions.
Add all ingredients back to pot (12-quart). Add approximately 1 quart water. Cook over medium heat for 30 minutes, stirring, then simmer for 2 hours.
Grate raw potatoes and add to pot, if you want it thicker or add additional water if too thick after 30 minutes. Add salt to taste.