Name: New England Clam Chowder
Ingredients: 1/4 lb Salt pork or bacon; diced; 2 md Onions; sliced ( I chop mine); 3 Dozen hard-shell clams; shucked, with liquid reserved, I used 2 cans of chopped clams from the supermarket; Water; 2 tb All-purpose flour; 3 lg Potatoes; diced (3 cups); 2 ts Salt; 1/4 ts Celery salt; 1/4 ts Pepper; 3 c Milk; 1 tb Butter or margarine; Parsley for garnish; (optional)

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	New England		1	Servings

INGREDIENTS

1/4	lb	Salt pork or bacon; diced
2	md	Onions; sliced ( I chop mine)
3		Dozen hard-shell clams; shucked, with liquid reserved, I used 2 cans of chopped clams from the supermarket
		Water
2	tb	All-purpose flour
3	lg	Potatoes; diced (3 cups)
2	ts	Salt
1/4	ts	Celery salt
1/4	ts	Pepper
3	c	Milk
1	tb	Butter or margarine
		Parsley for garnish; (optional)

INSTRUCTIONS

1. In 3-quart saucepan over medium heat, cook salt pork until lightly
browned; add onions and cook until tender, about 5 minutes.
2.Add enough water to clam liquid to make 2 cups.
3.stir flour into onion mixture until well blended. Gradually stir in
clam-liquid mixture and cook, stirring constantly, until slightly
thickened. Stir in potatoes, salt, celery salt, and pepper; cover and cook
until potatoes are tender, about 10 minutes.
4. Chop clams; add clams, milk, and butter to pan; cover and cook until
heated through, about 5 minutes, stirring. Garnish with parsley.
Posted to MC-Recipe Digest V1 #971 by linmontoya@juno.com (Linda Montoya)
on Dec 26, 1997

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