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Clam Chowder

4 cn (10oz) clams; not drained
1 lb Bacon; diced
2 md Onions; diced
2 cn (15oz) evaporated milk
2 qt Water
3 md Potatoes; peeled and diced, up to 4
1/4 c Parsley; dried
1 ts Garlic powder
1 ds Cayenne
2 ts Seasoned pepper
Good sized slab of butter
Salt to taste

In Dutch oven, brown bacon and onion together until onions are translucent (can start bacon first if crisper bacon is desired). Add Clams and their juice, parsley, garlic, cayenne, seasoned pepper and salt. Add 2 quarts water and the diced potatoes. Simmer until the potatoes are tender. Lower heat, add canned milk, and slab of butter. Simmer over low heat, (don't let it boil) for an additional 20 minutes or so to thoroughly blend flavours.

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