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Two 3 ounce cans minced clams
1/2 cup chopped bacon
1/4 cup chopped onion
1 cup clam juice
1 cup diced potatoes
1/2 teaspoon salt
2 cups milk
1/8 teaspoon black pepper
2 teaspoons fresh chopped parsley
Fry bacon in cast iron skillet. Add onion to pan and cook until translucent. Add clam juice, spices, and potatoes to pan. Cover and cook until vegetables are tender. Add milk and minced clams. Continue cooking until heated through. Sprinkle fresh parsley on finished chowder. | 