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Corn and Clam Chowder

  Melt the butter in a heavy 4-quart pot, add the onion, and sauté until soft. When using fresh clams, chop them, and reserve the clam juice separately. There should be 2 cups of liquid. When using canned clams, drain them and add enough bottled clam broth to make up the 2 cups. Add the clam liquid, the chopped clams, corn kernels, salt, pepper, and parsley to the onion and bring to a boil. Stir in the milk and evaporated milk. Reduce the heat and simmer for approximately 30 minutes, stirring often to prevent the milk for sticking. The longer the soup simmer, the thicker it becomes and the better it tastes.
Variation: For a really thick chowder, add 2 potatoes, peeled and thinly sliced.

Makes 6 servings

1 T. butter
1 small onion, sliced thin
12 large fresh clams or 2 cups chopped clams, plus 2 cups clam broth
8 cups fresh or frozen white or yellow corn kernels
1 t. salt
1/4 t. freshly ground black pepper
1 T. chopped fresh parsley
4 cups milk
1/3 cup evaporated milk

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