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Ingredients
- 1 bunch leeks
- 1/4 lb. bacon
- 8 potatoes, diced
- 2 Tbsp. parsley
- 12 oz. chopped clams in juice
- 1 pt. water
- 1/4 c. flour
- about 3 to 4 c. milk or half and half (for rich chowder)
Method
- Brown bacon in large stock pot.
- Wash leeks well.
- Chop lower part of leeks and add to bacon.
- Saute about 5 to 10 minutes.
- Add clam, juice and parsley.
- Add about 1 pint hot water and heat to boiling.
- Add diced potatoes and simmer until tender.