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

Drain clams, reserving liquid. Finely chop clams; strain liquid if necessary (shuck and chop clams if in shell; strain 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 servings.