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4 oz Salt pork; diced
1 sm Onion; finely chopped
1/4 c Diced celery
3 md Potatoes; peeled and chopped
1 c Clam juice
1 c Water
1/4 ts Ground thyme
2 c Milk
2 c Light cream
4 lg Dozen clams
In a large soup kettle, brown salt pork and remove from kettle. In rendered fat, saute onions and celery until tender. Add potatoes, clam juice, water, thyme, and salt and pepper to taste. Simmer uncovered until potatoes are tender. Stir in milk, cream, and clams. Heat through, but do not boil.
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