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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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