Hearty Clam Chowder - cooking recipe

Ingredients

6 slices low-fat bacon, chopped
1 stalk celery, diced small
2 carrots, diced small
3 stalks green onions, chopped
4 potatoes, cubed
1 large yellow onion, chopped
2 garlic cloves, chopped
1/2 cup water
3 (4 ounce) cans minced clams with juice
3 (8 ounce) cans evaporated milk
4 drops Tabasco sauce
salt and pepper
1/2 teaspoon dill weed

Preparation

In heavy pot (dutch oven) saute bacon until almost crispy.
Remove bacon and set aside leaving bacon drippings in pan.
Add all vegetables in bacon drippings with clam juice, Tabasco sauce and 1/2 cup water simmering until vegies are soft, but firm, not mushy.
Add small amounts of water to keep vegies from scorching if needed.
Gently stir in clams.
Turn heat down very low so milk will not scorch.
Slowly pour in evaporated milk, gently stirring all ingredients together.
Add salt and pepper to taste as well as dill weed.
Simmer until all ingredients are warm, being careful not to scorch milk.
Enjoy with warm corn bread and fresh fruit.