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New England-Style Clam Chowder

  Melt the butter in a 3-quart soup kettle. Sauté the onion and celery about 5 minutes until clear. Add salt, pepper, and seafood seasoning. add the diced potatoes. Cover with water and cook, uncovered, on medium heat approx. 15 minutes until potatoes are soft, stirring occasionally to keep from sticking. after most of the water has evaporated, add parsley, milk, and evaporated milk. simmer on low heat until almost boiling. Add clams and juice, and continue to cook over very low heat. Do not overcook. Serve piping hot.

Serves 6

3 T. butter
1 med. white onion, coarsely chopped
2 stalks celery, chopped
1 t. salt
1/4 t. pepper
1/2 t. seafood seasoning
4 med. raw white potatoes, peeled and diced
2 c. water
1 T. Chopped parsley
2 c. milk
1˝ c. evaporated milk
2 c. chopped clams with juice

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