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Clam Chowder with Spanish Onions
- 7 lbs. cherrystone clams well-scrubbed and rinsed
- 3 cups water
- 4 strips bacon finely chopped
- 1 medium Spanish onion diced small
- 2 tablespoons flour
- 3 large red potatoes cut into 1/2-inch dice
- 1 teaspoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1 cup heavy cream
Directions:View on PBS Food
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