Clam Chowder (New England Style)      6-8 servings

8-10 potatoes, pealed and diced

1 Medium Onion, diced

1 Tbsp Dried Parsley

1 - 3lb 3oz can chopped clams in clam juice (20 oz Clam Meat), reserve the juice

1 C Clam Juice (reserved from the canned clams)

6 slices bacon, chopped

4 Tbsp Butter

2 Tsp Salt

Fresh Cracked Pepper (3-4 twists)

1/2 C Corn Starch, in a small amount of water

1 15 oz can evaporated milk.

Place potatoes, onion and parsley in a 5 Qt pan and put in enough water to just cover the potatoes. Cook until Potatoes are done.

Meanwhile Drain Clams reserving juice.  If using fresh cleaned clams, par boil them while potatoes are cooking.

Brown the bacon until crisp and drain on a paper towel.

Add butter, salt and pepper to the potatoes, heat until butter melts.

Add 1 C clam juice to the potato mixture along with the clam meat and bacon. Return to a boil for 2-3 minutes.

Add evaporated milk and return to a boil, thicken to desired consistency with corn starch slurry. 

Canning Instructions:

Double recipe will make exactly one 7 Qt canner load.

Put potatoes, onions, parsley, clams, browned bacon in a very large bowl.

5 Qt pot put 8 C water, 2 C clam juice, butter salt and pepper.  Bring to a boil.

Thicken with all of the corn starch slurry.

Pour thickened liquid over raw ingredients in large bowl and mix well.  Divide into 7 Quart jars.  Top with clam juice if needed to 1" from rim.  Wipe rims, place seals on jars just snug and process for 1 Hr 40 Min at 10 lbs pressure.

To serve pour contents of one jar into a sauce pan and add up to 1 C fresh milk or cream (to the consistency you like).