*** This recipe is online at http://orthodoxkitchen.com/recipes/clam-chowder/ ***

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   Clam Chowder
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Serves 8 

Ingredients
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1 48 oz. can clam juice (6 cups)
4  medium potatoes (peeled and cubed)
1 small onion (chopped)
3 - 4 cloves of garlic (pressed)
2 cups chopped clams
1/2 cup flour
2 tbsp. chopped parsley
salt, to taste
pepper, to taste


Instructions
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Pour the clam juice into a large cooking pot.  Add the potatoes and onions and cook on
medium heat until the potatoes are almost fully cooked.  

Turn the heat off.  Mix the flour with 1 cup of water.  When thoroughly mixed (no lumps)
slowly pour into the soup, stirring constantly, so it will mix smoothly.

Add the clams, together with their juices.  Heat to a boil, while continuing to stir so
the flour does not become lumpy.  Add the parsley, remove from heat and serve.  

Variation:  On oil days, first fry the onions in oil, then continue with the recipe.