Easy New England Clam Chowder - cooking recipe

Ingredients

4 (5 ounce) cans chopped clams
5 lbs potatoes
1 lb bacon, chopped
1 medium onion, chopped
1 gallon whole milk
1 lb real butter
fresh parsley, chopped
paprika
cornstarch

Preparation

Drain juice from canned clams into large stock pot.
Peel potatoes and cut into bite-sized chunks.
Cook potatoes in clam juice (adding a little water to cover, if necessary).
Fry bacon just until done. Add to potatoes and clam juice.
Add clams, chopped onion, milk and chopped parsley.
Thicken with corstarch mixed with water. When thickened, add the real butter, paprika and more parsley for color and taste.
Cook until butter is blended.