Clam Chowder with Dumplings

By Crick

Ingredients

• 1 quart coarsley chopped clams
• 6 strips of thick lean bacon
• 5 large potatoes
• 1/4 green pepper
• 1 large onion
• 5 cups water
• 1/2 cup flour
• 1/4 tsp salt

Preparation

Step 1

In large pot add bacon cut into 3/4 inch long pieces. Cook until brown. Add clams and water. Bring to a boil and skim off foam that forms on top. Dice potatoes into approx 1/2 inch cubes and add to pot with chopped onions and peppers. For the dumplings mix salt with flour and add water mixing until dough is smooth. Pinch off small pieces of dough and drop into pot. Cook on medium heat for about 15 to 20 minutes or until potatoes are tender.