12 chowder clams, in the shell or 1 (12 oz.) can fresh shucked chowder clams
3 lg. potatoes, finely chopped
2 med. onions, finely chopped
3 carrots, finely chopped
2 green peppers, finely chopped
3 strips bacon, diced
3 c. water
Clam liquid plus water to equal 2 c.
1/2 stick butter
1/2 tsp. salt
1/4 tsp. pepper

Shuck clams, reserving liquid. Finely chop clams, straining liquid if necessary. In 4 to 5-quart Dutch oven, cook bacon until slightly crisp. Add onions, green peppers, and carrots and cook until tender. Add water and potatoes.

Bring to a boil. Reduce heat, cover, and simmer 40 minutes. Add clams and juice; simmer 15 minutes more. Add butter, salt and pepper. Makes 6-8 servings.