• 1 gallon shucked clams
  • 1 pound butter
  • 1 bunch leeks, white part only
  • 4 quarts half and half
  • 1 gallon milk
  • 1 pound bacon, cooked very crisp and dry and broken into small pieces
  • 1 quart bottled clam juice
  • 5 pounds potatoes, boiled
  • 2 small envelops mashed potato mix
  • Parsley
  • Directions

    Drain salty juice from clams and set aside. (Use only a small amount of this clam juice to season.) Sautê the clams in ½ pound of butter. Mince the clams in a food processor or blender. Slice white part of leeks, saute in ½ pound of butter with a little clam juice and run through the blender. In a large pot combine clams, half and half, milk, sauteed leeks, crisp chopped bacon, diced cooked potatoes and chopped parsley. Thicken with potato mix. Serve ¡n a large tureen sprinkled with chopped parsley.

    Serves 24

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