INGREDIENTS
4
large Vidalia Onions
4
chicken bouillon cubes
6
russet potatoes, washed, and chopped
1 tsp
dried parsley
1 tsp
dried dill
1 tsp
garlic powder
6
bay leaves
salt and pepper
6 lb
Ready to use, freshly shucked, Sea Clams (with juice)
2 oz
cans evaporated milk
Water