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Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot.
From: Carl Berger Date: 13 May 96
Your Clam Chowder ( New England Style ) is ready. Buon appetito!
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