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1 Dozen chowder clams, opened, drained and chopped (Reserve broth and strain.)
3 md Potatoes, diced
2 md Onions, diced
1/4 Ib bacon or fat back finely diced
6 c Water
1 c Celery, finely diced
1/2 c Fresh parsley, chopped finely
Salt and Pepper to taste
Dice potatoes and soak in cold water 10-15 minutes. Drain. Add bacon
to soup pot with water, onions, potatoes, celery and parsley. Cook
over medium heat until potatoes and onions are almost tender (20-30
minutes). Add chopped clams and reserved strained broth. Thicken with
cornstarch and cold water so clams and veggies just float.
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