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LOCATION: Recipes >> Soups >> Clam Chowder 13

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Clam Chowder

1 quart milk
1 potato
1 can chopped clams or the equivalent of fresh (keep liquid if canned)
2-4 pieces of bacon
small yellow onion
parsley
1 Tbsp butter
salt and pepper

Cut bacon up and brown it in a skillet with the chopped up onion.
Drain grease. Put bacon and onions in soup pot. Dice the potato
(leave skin on if you wish) Add the potato, the can of clams and
their liquid, some parsley chopped, the butter and the milk. Let
simmer until potatoes are tender. Season with salt and pepper.

NOTE: To thicken if you want a thick soup, add some instant potato
flakes or some mashed potatoes. Serve piping hot with oyster
crackers.

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