Browny's Clam Chowder

Ingredients

• 6 slice(s) bacon chopped
• 2 carrots-medium sized thinly sliced
• 2 stalk(s) celery thinly sliced
• 1 onion-small chopped
• 1/2 small green bell pepper seeded and chopped
• 1 clove(s) garlic minced or presses
• 11/2 pound(s) red thin-skinned potatoes scrubbed and diced
• 2 bottle(s) clam juice (8 oz. each)
• 8 can(s) chopped clams (61/2 oz each)
• 1 dry bay leaf
• 1/2 teaspoon(s) liquid hot pepper seasoning
• 1/4 teaspoon(s) pepper
• 11/2 teaspoon(s) worchestershire sauce
• 3/4 teaspoon(s) dry thyme
• 4 cup(s) half-and-half
• salt

Preparation

1. Cook bacon in an 8 to 10-quart pan over medium heat until crisp, stirring often. Lift out with a slotted spoon, drain, and set aside. Discard all but 1 tablespoons of the drippings from pan. Add carrots, celery, and onion, bell pepper, and garlic to pan; cook, stirring often, until vegetables are lightly browned (about 10 minutes).
2. Add potatoes and clam juice to pan. Bring to a boil over high heat; then reduce heat, cover and simmer until potatoes are tender when pierced (about 15 minutes). Stir in clams and their liquid, bay leaf, hot pepper seasoning, pepper, Worcestershire, thyme, half-and-half, and bacon. Season to taste with salt. Heat until steaming, then ladle into bowls. Makes 8 to 10 servings.