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!
Outdoor Cast Iron Hartman Family Clam Chowder Recipe Video