Vegetable Clam Chowder

• 8 cans minced clams
• 5 cans chopped clams
• 8 oz. salt pork, diced and fried
• 2 large onions, chopped
• 8 potatoes, peeled and diced
• 6 stalks celery, sliced
• 9 carrots, peeled and sliced
• 1 cube butter
• 1 qt. half and half
• 3/4 c. dried mixed vegetables
• 1 tsp. thyme
• 3 Tbsp. dried parsley
• 1/2 tsp. tarragon
• 2 c. instant mashed potato flakes
• 1 can whole kernel corn
• 1 can creamed corn
• 1/2 lb. grated Cheddar cheese
• 1 1/2 gal. water

1. Bring water to boil.
2. Add juice from strained clams.
3. Put in vegetables, dry vegetables, butter and salt pork.
4. Simmer until vegetables are tender.
5. Add seasonings and clams; stir in half and half and cheese.
6. While soup is still hot, stir in instant mashed potatoes to desired thickness.
7. Salt and pepper to taste.

clams, clams, salt pork, onions, potatoes, stalks celery, carrots, butter, mixed vegetables, thyme, parsley, tarragon, instant mashed potato, whole kernel corn, corn, cheddar cheese, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290849 (may not work)