25 lg. Clams shucked & chopped,
Use all the clam juice.
2 lg onions diced
6 cans (16oz) of diced potatoes
2 lg stalks celery chopped not to thin
Half cup of grated carrots, for color
2 tbs spoons of dried parsley flakes
1lb. Bacon fried crisp & cut up in 1/4 pieces
Add one tea spoon of old bay season
Put all except potatoes in lg. Pot cook till clams are tender. Put potatoes in near the end of cooking.
If needed add, Snows 8 oz bottle clam juice
For more clam flavor. I use two or three.