Clam Chowder - cooking recipe

Ingredients

1 large onion, diced
1 c. celery, diced
1/2 c. green pepper, chopped
2 cans cream of mushroom soup
3 (7 1/2 oz. each) cans minced or chopped clams
3 c. milk
4 large potatoes, peeled and diced
1 tsp. salt
1/4 tsp. marjoram
6 slices bacon, fried until crisp and drained

Preparation

In 3 teaspoons bacon fat, cook onion, celery and green pepper until very soft.
Add potatoes and barely enough water to cover. Add salt.
Cook until potatoes are tender.
Add clams with liquid, mushroom soup, milk and marjoram.
Simmer.
Crumble bacon and sprinkle over chowder when served.
Makes approximately 4 1/2 quarts.