Downeast Clam Chowder ingredients list:

8 cups fresh, Downeast Maine clams, cleaned of grit internally, not whole belly, with the shells removed (call your local fish market 2 days to 2 weeks ahead of time for this, depending upon your location and pick up with a bag of ice to keep from spoiling)

4 cups organic butternut squash, peeled, de-seeded, cubed into 2 inch cubes

4 cups organic Jerusalem artichoke tubers, peeled, cubed into 2 inch cubes

1 large, organic, Vidalia or Maui sweet onion, diced

8 cups evaporated, fat-free UHT milk, organic

4 strips lean, reduced sodium turkey bacon, chopped into 1 inch pieces

4 to 7 bottles of Bar Harbor clam juice, to taste

4 cups of UHT organic, skim milk (from a small local farm that's female, minority and democratic-owned). Make sure it also contains pre- and probiotics, lactase and all necessary calcium, vitamins A & D fortification.

4 tbl Cavender's Salt-Free, All-Purpose Greek Seasoning (or an organic version)