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Julie's Favorite Clam Chowder

Start by sautéing 1/2 pound of bacon, cut into small cubes, in a heavy bottom pot. Add one onion, chopped, and cook until translucent. Quarter small new potatoes and add them to the pot, covering with water and bringing to a boil. Nestle clams on top of potatoes - we used surf clams, razor clams and little necks - cover the pot and cook until the clams are fully open.

Once cooked, take most of the clams out of their shells (leave some for garnish), chop up larger clams, and put everything back in the pot. Add more water here if needed. Lay 2 fillets of haddock or other flakey white fish on top, cover again, and cook until the fish breaks down and flakes when stirred.

Take the pot off of the heat and let it cool slightly before adding a heavy pour of raw cream. Salt to taste, garnish with fresh parsley and a few clams in their shells.



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