Boston Clam Chowder - cooking recipe

Ingredients

1/4 to 1/2 c. (3 oz.) fat back or bacon, chopped
1 c. shucked diced clams
1/2 c. green pepper, chopped
1/2 c. diced onion
3/4 c. diced potato
1/4 c. flour
3/4 c. heavy cream
1/4 tsp. white wine
2 c. clam broth
salt, pepper and Worcestershire

Preparation

Render fat.
Add peppers and onions; saute until translucent. Sprinkle flour over top, stirring.
Cook 1 to 2 minutes.
Add clam broth, gradually bringing to a simmer.
Add potatoes and clams. Continue simmering until potatoes are tender.