Saute bacon, onions and parsley.
Add clams and clam juice.
Simmer 30 minutes, salt & pepper to taste.
Add potatoes and simmer 30 minutes until potatoes are tender.
Add milk and continue heating, but DO NOT bring to a boil.
To thicken chowder mix flour with hot water to make a paste, stirring continuously.
Slowly add flour mixture and continue cooking for a few more minutes until desired thickness is achieved.
Note: Using half regular milk and half canned evaporated milk to equal a quart makes for a "richer" chowder.
Seafood appetizers are good for any occasion rendering immense flavor and texture. Here is a simple recipe to make clam chowder with chopped clams, some vegetables and seasonings cooked outdoor. Enjoy the soup amid fresh natural surroundings!