EASTERN SHORE CLAM CHOWDER
3 strips bacon or sm. amt. of ham
1 med. onion, chopped
2 stalks celery, chopped
6 med. potatoes, peeled & diced
1 tbsp. green pepper, chopped
2 sm. tomatoes, cut up
3 c. water
1 bay leaf
1 tsp. salt
1 1/2 c. chopped clams
1 tsp. thyme
1 tsp. basil
1 clove garlic, chopped
1/4 tsp. red pepper flakes
6 sm. peppercorns
1 pinch cayenne pepper
2 tbsp. white wine
Cut bacon into strips, saute them in 2 quart saucepan. Add onion, celery and green pepper, small amount of tomato chunks, saute until transparent. Add water, potatoes, bay leaf and salt. Bring to boil, cover and reduce heat to low. When potatoes are tender, add clams with liquid, thyme, basil, garlic and cayenne. Simmer about 5 minutes. Add wine and serve garnished with fresh parsley.