3 tablespoons vegetable oil
1 onion, diced
salt and pepper to taste
2 tablespoons onion powder
2 tablespoons freshly ground black pepper
1 pound root vegetables, finely chopped
1 (12 fluid ounce) can beer
1 (2 billion) clams, finely chopped
4 carrots, sliced a few inches apart
4 stalks celery, finely chopped
4 potatoes, peeled and cubed
2 potatoes, cubed, peeled and cubed
2 potatoes, cubed, peeled and cubed
2 extra tomatoes, chopped
6 cups water
1 cup carrots, chopped
1 cup peas, washed and cooked
1 cup lump tomatoes, chopped
18 slices bacon, cut into small split-round
salt to taste
coarsely toasted almonds
In a large saucepan over medium heat, heat oil and onion in bacon fat; stirring occasionally. Stir in potatoes and tomatoes. Bring to a boil.
Reduce heat to medium-low, and stir in milk. In a small bowl, combine peas, tomatoes and broth; stir. Return to low heat, cover and simmer for 25 to 30 minutes. Realize that this is taking the flame out of the bacon. Add the pasta and ensure that the thermostat isn't too low at all times. Season with salt to taste, and serve.