Recipe for Egg Harbor Hurry


1 n.j. sea grant extension service
1 1/2 each dozen chowder clams
1/2 lb bacon
10 each potatoes
2 each onions


Open clams and cut in small pieces. Save juice or liquor. Peel and slice potatoes and onions. Cut bacon in small pieces and fry in a large cast iron skillet. Add sliced potatoes and onions, cover with clam juice, cover and simmer gently until potatoes are done. Add clams and cook for 10 minutes. Serve with black pepper. No salt needed.

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