|Bacon slices||4 , chopped|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Baby clams||10 Ounce (2 Can)|
|Canned baby clams||10 Ounce (2 cans, 5 ounce / 142 gram each)|
|Chopped peeled potatoes||3 Cup (48 tbs)|
|Potatoes||3 Cup (48 tbs), chopped|
|Sliced celery||1 Cup (16 tbs)|
|Celery||1 Cup (16 tbs), sliced|
|Carrots||1 Cup (16 tbs), sliced|
|Sliced carrots||1 Cup (16 tbs)|
|Light cream||4 Cup (64 tbs)|
|Ground pepper||To Taste|
|Freshly ground pepper||To Taste|
In large saucepan or soup pot, cook bacon and onions until onions are tender, about 3 minutes.
Drain clams, reserving liquid; set clams aside.
Add enough water to reserved liquid to measure 1-1/2 cups (375 mL) and add to saucepan.
Add potatoes, celery and carrots; bring to boil, reduce heat and simmer, covered, for about 20 minutes or until vegetables are tender.
Stir in cream and clams; add salt and pepper to taste.