John's Clam Chowder

 John’s clam chowder

1 pound bacon sliced and chopped

4 large onion chopped

1 stalk celery diced medium

2 #6 cans chopped clams and juice

1 ½ gallon chicken broth

1 ¼ gallon potato cubed 1 inch

1 gallon milk

¼ teaspoon salt

¼ teaspoon white pepper

1 cup parsley chopped

1 teaspoon thyme

1. Add celery, clams, juice, salt, pepper and thyme to chicken broth. Bring to a boil and boil for 5 minutes.

2. Saute onions and bacon together until onions are tender. Drain fat and add onion and bacon to the broth mixture.

3. Reduce heat to simmer, add potatoes and cook until tender. Bring milk up to temperature and add to broth. 

4. Use butter and flour rue and thicken soup to desired thickness. Add parsley and serve.

In the final days of Virginia Banning, this is the only thing she would eat.