4 slices bacon
1 c. sliced fresh mushrooms
2 cloves garlic, chopped
3 tbsp. flour
2 cans (6 1/2 oz. each) chopped or minced clams, reserving liquid
1 bottle clam juice (8 oz.)
1/2 c. half and half
1/2 tsp. basil leaves
1 c. fresh broccoli flowertes, cooked
1/2 c. sliced carrots, cooked
1/2 c. chopped fresh tomato, drained
Hot cooked linguine

In large skillet, cook bacon until crisp; remove and crumble. In drippings over medium heat, cook mushrooms and garlic until tender. Stir in flour then reserved clam juice, clam liquid, cream and basil. Bring to a boil; reduce heat, simmer 15 minutes. Add clams, broccoli, carrots and tomato; heat through. Serve with linguine; garnish with bacon. Refrigerate leftovers. Makes 6 servings.