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Clam Chowder



– 4 strips bacon – 1 onion, diced – 3 russet potatoes (about 2 1/4 lb.), diced – 3/4 cup all-purpose flour – 3 cups Real California half and half – 1 51-oz. can or 4 8-oz. bottles clam juice – 1 51-oz. or 8 6.5-oz. cans chopped clams, drained (reserve juice) – 2 tbsp. Real California butter – 2 tsp. chopped fresh parsley – Salt and pepper
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Serves 8

In a very large saucepan or medium stockpot over medium-low heat, cook the bacon until crisp, about 10 minutes. Transfer to a paper towel-lined plate and set aside.

Add the onion to the bacon fat in the saucepan, increase the heat to medium-high, and cook, stirring occasionally, until the onion is tender, about 3 minutes. Add the potatoes and crumble in the bacon and cook, stirring frequently, until the potatoes are tender, 8 to 10 minutes. Stir in the flour. Slowly add the half and half, clam juice, and drained clam juice, stirring constantly. Cook until the soup comes to a simmer and thickens, about 3 minutes. Remove from the heat and add the clams and butter, stirring until the butter melts. Add the parsley and salt and pepper to taste.

By Linda L. from Turlock, California

I am not the best cook, but when I make this clam chowder everyone wants more. I never make enough. Friends and family are always waiting for more.