Uncle Rich's Classic Clam Chowder

• 3 (6 1/2 ounce) cans minced clams
• 2 (14 ounce) cansof boiled white potatoes, drained
• 1 (14 ounce) corn
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1 (6 1/2 ounce) bottle clam juice (or more)
• 1 teaspoon salt
• 4 -6 chopped hard-boiled eggs
• 12 gallon whole milk
• 4 tablespoons butter
• white pepper
• fresh parsley
• 14 teaspoon crab boil, spice (optional)
• 18 teaspoon hot sauce (optional)

1. Boil, cool, peel and chop eggs.
2. Saute onion, celery and carrot in butter until soft.
3. Add all but the parsley to the pot and simmer until warmed throughout.
4. (Don't boil - milk doesn't like to be boiled.
5. ).
6. Garnish with fresh parsley and serve.
7. You can substitute half and half, cream or evaporated milk for part of the milk if you want it richer.
8. It's also tasty using margarine and skim milk.
9. If you like your chowder thick, you can add a can of cream of potato soup or two, or create a slurry of 3 to 4 tablespoons of corn starch with some milk, then slowly add the slurry to the pot and it will thicken as you warm and stir the soup.

clams, white potatoes, corn, carrots, stalks celery, onion, clam juice, salt, eggs, milk, butter, white pepper, parsley, crab boil, hot sauce

Taken from www.food.com/recipe/uncle-richs-classic-clam-chowder-302695 (may not work)