1 (12 oz.) can fresh shucked chowder size hard clams (or 12 chowder size hard clams in shell)
3 lg. potatoes
2 med. onions
3 carrots
2 green peppers
3 strips bacon
Clam liquid plus water to equal 2 cups
1/4 c. (1/2 stick) butter
Salt and pepper to taste

Drain clams, reserving liquid. Finely chop clams; strain liquid if necessary. (Shuck and chop clams, if in shell; drain and reserve liquid). Finely chop potatoes, onions, carrots, green peppers and bacon. Put in 4 quart pot, add water and bring to a boil. Reduce heat, cover and simmer 40 minutes. Add clams and clam liquid; simmer 15 minutes more. Add butter, salt, and pepper. Makes 6 generous servings.