Clam Chowder

• 3 slices bacon, diced
• 1 cup diced onions
• 1 cup diced celery
• 3/4 cup diced green pepper
• 1/2 clove garlic, chopped
• 2/3 cup flour
• 1 T salt
• 1/2 tsp. white pepper
• 1 tsp. MSG
• 2 qts. fish stock
• 1 bay leaf
• 2 cans (4 oz. size) shelled whole clams
• 2 cups diced potatoes
• 1 cup evaporated milk

Fry bacon; drain. Pour off excess fat from pan and saute onions, celery, pepper and garlic. Combine flour, salt, pepper, and MSG; add 1 1/2 cups of the stock, stirring until smooth. Heat remaining stock and bay leaf to boiling; add clams and liquid, vegetables, bacon and flour mixture. Cook and stir until smooth. Add potatoes and cook until done. Stir in milk and serve.

Yield: 10-12 servings