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Asparagus Clam Chowder
from Then & Now cookbook

1-1/2 cups asparagus cuts and tips
1 medium potato, diced
1 small onion, diced
1 sprig parsley, chopped
1 can (6 oz.) minced clams with juice
2 cups milk
3 Tbsp. butter

Season and cook vegetables until tender. Add chopped clams and their juice; simmer for five minutes. Add milk and butter; heat to just below boiling point. Serve piping hot. Makes approximately 4 servings.

 


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