4 strips bacon, diced
1 can cream of potato soup
1 can cream of celery soup
1 can cream of onion soup
1 tsp. Worcestershire sauce
4 drops Tabasco sauce
1 pt. half and half
2 (6 1/2 oz.) cans minced clams & juice
2 tbsp. minced parsley

In a 3 or 4 quart saucepan on medium heat, cook bacon until crisp, drain drippings. To the bacon, add soups, Worcestershire sauce, Tabasco sauce, half and half, clams and juice, parsley and salt and pepper. Stir until smooth. Heat until piping hot. Do not boil. Makes about 8 cups. May use a crock pot.