6 slices bacon, diced
1/2 pound red potatoes, diced
2 onions, chopped
2 stalks celery, sliced
3 tablespoons flour
10 ounce can whole baby clams
2 cans (14 1/2 ounces each) Del Monte cajun style stewed tomatoes
8 ounce bottle clam juice
1 cup water
1/4 to 1/2 teaspoon hot pepper sauce

Preparation Instructions:

In heavy 4 quart pot, cook bacon until slightly crisp. Drain reserving 3 tablespoons drippings. Add potatoes, onions and celery; saute until tender crisp, about 10 minutes. Sprinkle with flour; cook 1 to 2 minutes. Drain clams reserving liquid. Add reserved liquid, tomatoes clam juice and water to vegetables. Cook 20 to 25 minutes or until potatoes are tender. Stir in clams and hot pepper sauce; cook 5 minutes. 6 servings (approx. 1 cup each).