Ingredients Jump to Instructions ↓

  1. 3 slices bacon

  2. 1 large onion, minced

  3. 3 tablespoons all-purpose flour

  4. 2 (8-ounce) cans minced clams (about 2 1/2 cups) Water

  5. 3 cups cooked tomatoes

  6. 2 cups raw diced potatoes

  7. 1/2 cup diced green pepper

  8. 1/2 bay leaf

  9. 1/4 cup catsup

  10. 3 tablespoons butter Grated Wisconsin Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a small skillet sauté bacon. Remove bacon and crumble. Set aside. Sauté onions in bacon drippings until clear, about 5 minutes. Sift flour into skillet and stir until well blended. Drain clams, adding enough water to clam liquid to measure 3 cups. Set aside clams. In a 2 quart saucepan, heat the clam liquid and water. Blend in the onion-flour mixture. Add tomatoes, potatoes, green pepper, bay leaf, and catsup. Cover and simmer until the potatoes are tender but firm. Add reserved bacon, reserved clams and butter. Simmer for 3 additional minutes. Serve sprinkled with Parmesan cheese.


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