1/4 lb. bacon, diced
1 lg. garlic clove, minced
1 onion, chopped
1 green pepper, seeded & chopped
2 c. chicken stock or broth
1 (28 oz.) can stewed tomatoes
2 (8 oz.) cans minced clams, undrained
1 (10 oz.) can baby clams, undrained
1/2 c. barley
Tomato juice (opt.)
Salt & freshly ground pepper
Hot pepper sauce
Rye toast

Brown bacon with garlic in heavy-bottomed large saucepan or Dutch oven over medium-high heat. When bacon is almost crisp, add onion and green pepper and saute until tender.

Stir in stock and tomatoes. Add clams and barley and blend well. Bring mixture to boil, reduce heat and simmer to desired thickness, about 20 to 30 minutes. Add tomato juice to thin, if desired. Season to taste with salt, pepper and hot pepper sauce. Serve with crisp buttered rye toast. 6 to 8 servings.