Hearty Clam Chowder

Serve this in bread bowls for a real San Francisco treat.

5 slices bacon, coarsely chopped 2⁄3 cup green onions, thinly sliced

5 medium potatoes, peeled and cut into 1⁄2-inch cubes

2⁄3 cup green bell pepper, cored, seeded, and chopped

2⁄3 cup celery, chopped

2 cups water

1 teaspoon minced garlic

1 teaspoon salt

1⁄2 teaspoon white pepper

1 teaspoon Worcestershire® sauce 4 drops Tabasco® sauce

In a large kettle, sauté bacon until crisp over medium heat. Add green onions, potatoes, green bell pepper, celery, water, garlic, salt, white pepper, Worcestershire® sauce, and Tabasco® sauce. Cover the kettle and simmer for 15 minutes, or until potatoes are tender.

2 cups fresh clams with juice

2 cups half-and-half

In a separate pan, heat the clams in their juice for 3 minutes, or until tender. Add clams with juice and half-and-half to the kettle and heat, stirring, until piping hot. Do not boil.

T O PREPARE BREAD BOWLS

6 sourdough bread bowls

Cut a circle in the top of a loaf of sourdough bread and scoop out the center to form a bowl. Cut scooped-out bread into bite-size chunks for dipping in the chowder. Serve chowder in a bread bowl, with bread cubes on the side.

Carol Ann\

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.