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Clam Chowder

1/4 c Salt pork; diced
1 md Onion; chopped
2 c Soft shelled clams with juice from clams
1/2 cl Garlic; minced
2 c Water
1/4 ts Thyme
2 ts Salt
ds Pepper
1 c Tomato; canned or fresh
1 1/2 c Potatoes; cubed
1 c Fresh carrots; diced
1 tb Butter
1 tb Flour


Fry pork and onions until crisp. Halve clams, clean, separate soft from hard parts. Mince hard sections, add to onions and pork. Add garlic, water, seasonings, vegetables, and strained clam juice. Pressure cook at 15 lbs. pressure for 15 minutes. Reduce pressure. Add soft part of clams, thicken with blended butter and flour. Cook uncovered until chowder comes to boiling and boil 2 minutes. Serve 4 to 6.





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