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Clam Chowder Recipe
- 4 slices bacon
- 1/4 cup chopped onion
- 1 bottle (1 cup) clam juice
- 2 cans (6 1/2 ounces each) minced clams, undrained
- 2 cups diced potatoes
- 1 quart water
- 2 tablespoons butter
- 1 can (13 ounces) evaporated milk
- 1 small can (about 1 cup) cream-style corn
Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside. To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender. Add butter, milk, cream style corn and salt and pepper to taste; heat almost to boiling point. Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup.
Clam chowder recipe makes 6 servings.
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