Hearty Clam Chowder

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

Directions

1. 1

   In heavy pot (dutch oven) saute bacon until almost crispy.

2. 2

   Remove bacon and set aside leaving bacon drippings in pan.

3. 3

   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.

4. 4

   Add small amounts of water to keep vegies from scorching if needed.

5. 5

   Gently stir in clams.

6. 6

   Turn heat down very low so milk will not scorch.

7. 7

   Slowly pour in evaporated milk, gently stirring all ingredients together.

8. 8

   Add salt and pepper to taste as well as dill weed.

9. 9

   Simmer until all ingredients are warm, being careful not to scorch milk.

10. 10

    Enjoy with warm corn bread and fresh fruit.