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Melt butter, add onion and cook until tender but not brown. Add potatoes and just enough water to cook potatoes. When potatoes are
tender add parsley, salt and pepper. Then add clams with their juice. Just before serving add 2 cups of milk and heat but do not boil. Makes enough for 4 large bowls of clam chowder. Garnish
with a sprinkle of parsley on top.
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