1 large onion, sliced

1 c. celery, diced

1/2 c. green pepper, chopped

4 large potatoes, diced

1 T. salt (optional)

3 cans minced clams, 7.5 oz. each

2 cans cream of mushroom soup, 10.5 oz each

3 c. milk

1/4 t. marjoram

Fry bacon. Measure 3 T. bacon fat. Add onion, celery and green peppers. Cook until soft. Add potatoes, salt and water to cover. Cook until tender. Add clams and it’s liquid, soup, milk and marjoram. Simmer stirring until hot. Crumble bacon and sprinkle on top. Makes 12 servings.