Cook covered until potatoes are tender, about 10 minutes. Mash slightly with spoon. Heat 1 can clam chowder, milk, minced clams and wine. Do not boil. Add this hot mixture to potato mixture. Whip 1/2 c. cream. Stir into chowder. Season with additional salt and pepper if necessary. Sprinkle with parsley.
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Put fish fillets and salt in ice cream pail and cover with vinegar. Cover. Refrigerate. Keep in refrigerator 5 or 6 days, stirring every day. After 5 or 6 days, rinse fish in cold water. Let stand in cold water for 1 hour. Drain well. Layer fish in jars with raw onions. To each pint jar add: 2 bay leaves, 1/2 tsp. whole peppercorns, 1/2 tsp whole allspice, 1/2 tsp. mustard seeds. For brine, boil and cool: 5 c. vinegar, 2 c. water, 2-1/2 c. sugar. Pour cooled mixture over fish and spices in jars. Ready to eat in 4 to 5 days. Keep refrigerated. Keeps many months in refrigerator.
Blend all together. Freeze. To serve, scoop about half glass of mixture, then fill with 7-up or ginger ale. Stir to blend.
Combine all 4 ingredients and cook on low heat until sugar has completely melted. Make 6 recipes for 1 big roaster of turkey. 1 gallon of catsup.