1 large onion, diced
1 c. diced celery
1/2 c. diced green pepper
3 c. milk
3 (8 oz.) cans minced clams
2 (10 1/2 oz.) cans cream of mushroom soup
4 medium potatoes, diced
1 tbsp. salt
1/4 tsp. marjoram
pepper
4 slices bacon, cooked (optional)

Sauté onion, celery and green pepper. Put in large soup pot. Add milk, clams and juice, soup, potatoes and seasonings. Simmer until potatoes are soft. (Check frequently for scorching.) Just before serving, add crumbled bacon if desired.

Yield: 16 cups. This chowder with cold cuts is our family traditional supper on Christmas Eve.