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Smoked Clam Chowder


3 gallons fresh clams
bacon drippings
1 medium onion; minced
10 new red potatoes; diced
1 cup half and half
1 quart milk
juice from smoked clams
2 cups chicken stock
salt and pepper

Scrub and rinse clams. Put clams on the hot spot (over 200F). They will open wide after 10 minutes. Make sure to save any juice in the shells. When they are done, chop finely. Sauté onions until translucent. Add half and half. Bring to boil. Add milk and return to boil. Add remaining ingredients. Bring to boil and simmer until potatoes are soft. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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