Instructions: In Dutch oven, brown bacon and onion together until onions are translucent

(can start bacon first if crisper bacon is desired). Add Clams and their juice, parsley, garlic, cayenne, seasoned pepper and salt. Add 2 quarts water and the diced potatoes. Simmer until the potatoes are tender. Lower heat, add canned milk, and slab of butter. Simmer over low heat, (dont let it boil) for an additional 20 minutes or so to thoroughly blend flavours.

This is an excellent soup, and is wonderful for dinner...

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