Yield: 19 6-oz. cups or 11 10-oz. bowls. 1 51-oz. can Chopped Sea Clams, juice drained and reserved 1/4 lb. salt pork or bacon, diced 2 medium onions, diced 5 Tbsp. flour 4 cups potatoes, diced 5 cups canned diced tomatoes,undrained 3/4 cup green pepper, diced 1 bay leaf 4 Tbsp. butter Sauté the salt pork or bacon in a large pot, remove and reserve scraps. Add onions and sauté until translucent. Sift flour over mixture and stir until blended. Separate clams from juice. Stir in reserved ...
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