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Clam Chowder

6 1/2 oz (1 can) baby clams; (Geisha)
8 oz Clam juice
4 sl Bacon; diced
1 md Onion; diced
2 lg Russet potatoes; peeled, diced
Milk; as needed to thin


Drain clams and reserve juice. Sauté diced bacon in large pot. Remove bacon, drain off most of the fat and add onion and potatoes to bacon drippings. sauté lightly. Add clam juice to pot and simmer until potatoes are tender. purée half of the potato mixture in a food processor. Return to pot, add clams and heat. If too thick for your taste add a little milk.


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