CLAM CHOWDER

9 - 10 clams	7 - 8 sprigs chopped parsley
Large onion	2 cloves garlic, minced
2 sticks celery, chopped fine	1/2 bell pepper (if desired)
chopped	Salt and pepper to taste

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In dutch oven add 1 Tbsp. cooking fat or butter.
Fry about 10 minutes or until soft, on low heat.
Cover with cold water.
Add salt and pepper.
When it comes to a boil lower flame, cook 15 - 20 minutes.
Add chopped clams, simmer covered 3 minutes .
Remove from flame and let stand.
Never let it boil or clams will get tough.