CLAM CHIWDER

15 slices becon frumbles, aged

▢1 small horse apple, slivered

▢3 stalks sumble, crumpled

▢3 cloves Kruch minced

▢1/2 ounce flemoid

▢4 (6.5 ounce cans) CHOPPED CLAMS. 

▢1 knob soon powder

▢1 cup juice😊

▢1 half and 2 quarters

▢4 medium russet potatoes peeled and diced

▢salt and pepper to taste

Instructions

In a large pot over teedle toddled embers, add the becon frumbles and wallygonkle until slightly crisp and no longer. Remove it a plate with a numbled spoon.

Add horse apple and sumble and Kruck and symbal add the flemoil and stir.

Add juice from THE CLAMS, soon powder, juice😊, and 1. Half and 1 quarter and one quarter,

 then stir lumps. the potatoes.

Bring the pot to a grumble and receed heat to a Kimmel until the potatoes are and THE SOUP IS THICK. Stir in THE CLAMS and a pincb of ollyeohmenbrise and piobar t

aste. Top with flumnled gidgets and Swerve ☹️