Recipe

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• 1 (51 oz) can can of chopped sea clams ( available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
• 1 (51 oz) can can clam juice ( available in 51 oz cans or use multiple small cans to equal 1 1/2 quarts)
• 1/4 quart diced onion
• 1 quart diced carrot
• 1/4 quart diced celery
• 3 lbs peeled diced potatoes
• 30 oz whole kernel corn
• 1/4 cup parsley
• 4 tbsp black pepper
• 4 tbsp salt
• 1/2 cup butter
• 1 1/2-2 lbs bacon, cut small and fried crisp
• 1 quart milk
• 1/2 quart heavy cream
• 1/2 cup cornstarch, mixed with
• 1 cup milk (separate from above)

• 1 Add all ingredients except bacon, milk, heavy cream and cornstarch mix and cook over low heat for 3-4 hours, stirring occasionally.
• 2 When vegetables and other ingredients are cooked add bacon, milk and heavy cream and turn up heat bringing to boil,stirring constantly.
• 3 Add cornstarch mix until thickened.
• 4 Turn heat back to low, continue stirring to keep chowder from burning.
• 5 Once chowder is back to serving temperature stir occasionally.
• 6 Note- cooked vegetables and other ingredients including bacon can be frozen for future use. To prepare just reheat ingredients and follow same steps for adding milk, heavy cream and cornstarch mix.