Little Neck Clam Chowder with Bacon

Ingredients

• 1 k. little neck clam, blanch & removed from shell
• 100 gms. onion, chopped
• 30 gms. garlic
• 30 gms. red bell pepper
• 200 gms. potato, diced
• 100 gms. bacon, chopped
• 1 gallon chicken stock
• 1 quart cream
• 10 gms. scallion
• 20 gms. celery

Instructions

1. Cook bacon on its own fat until brown.
2. Add onion, garlic, celery, bell pepper and scallion.
3. Saut� for 5 minutes, add in potato and clams; saut� for 2 minutes and add stock until boiling.
4. When boiling, turn off fire and add in cream.
5. Stir and season with salt and pepper.