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---------- Recipe via Meal-Master (tm) v8.02
Title: NEW ENGLAND CLAM CHOWDER NO.X
Categories: Soups, Seafood
Yield: 4 servings
----------------------PHILLY.INQUIRER----------------------
2 Dozen littleneck clams,scrub
1 qt Water
1/4 lb Bacon,diced
1 lg Onion,diced
1 tb Flour
1 lb Potatoes,diced
Salt to taste
Pepper to taste
3 c Milk
----------------------IRWIN E.SOLOMON----------------------
Add 2 dozen scrubbed littleneck clams to 1 qt
boiling water.Simmer until clams open.Remove as they
open; remove from shell.Chop and reserve.Strain
cooking liquid through several layers of damp
cheesecloth and reserve,adding any liquid that seeps
from the clams as they sit.In large heavy soup
pot,render all fat from 1/4 lb. finely diced
bacon.Remove crisp bacon bits; blot on paper
towels.Save.Add 1 large diced onion to hot fat; cook
over moderate heat until softened.Add 1 tbs.flour;
cook 1 minutes stirring constantly.Add reserved clam
cooking liquid and 1 lb.diced potatoes; cook until
potatoes are barely tender.Add chopped clams,reserved
bacon bits; season to tast with salt and pepper.Heat 3
cups milk seperately; add to soup....
~--------------Manhattan Mussel Chowder--------------
Follow recipe for New England Clam Chowder using
mussels in place of clams and adding 2 cups chopped
canned tomatoes,1 cup vegetable juice cocktail, 1
diced seeded bell pepper,1 bay leaf,1/4 tsp. each
dried oregano,basil, and dash of hot pepper sauce as
soon as potatoes are cooked.Simmer 5 more
minutes.Omit milk.....
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