Bobette's Connecticut Clams Casino Chowder

Bobette’s Connecticut Clams Casino Chowder

1/4 pound butter
1-1/2 pounds green peppers, chopped fine
1/2 pound onions, chopped fine
1 pound red potatoes, diced
1 quart water
1/4 jar clam base
1 17- to 20 ounce-can chopped clams
1 cup bacon bits
1 jar roasted red peppers

Boil potatoes until done. In a soup pot, add butter, onions and green peppers. Sauté until tender. Add 1 quart of water, the cooked potatoes, clam base, bacon bits and roasted reds. Bring to 165 degrees, and add clams. Cook for at least 3 minutes. Makes 10 to 12 (12-ounce) bowls.

Source: The Hartford CT Courant newspaper