Name: Classic New England Clam Chowder
Ingredients: 1 lg Dozen hard-shell clams; 3 sl Bacon -or; 1 Cube salt pork; 2-inches; 2 tb Butter; 1 md Onion; diced; 1 Shallot; diced; 1/2 ts Dried thyme; 3 lg Potatoes; peeled, diced; Freshly ground black pepper to taste; 2 c Milk; Paprika to taste

The hypocrite (Greek- hupokrites) was originally an actor. Theatrical make-up in those days took the form of a mask which the actor wore. On it would be painted the character and the mood which the actor portrayed. It might be a smiling face which hid the sad heart of the actor behind it. It might be a face of virtue which hid behind it a life of vice. In acting there can be a great discrepancy between the part which is played and the reality of the life which lies behind it… The same can be true of faith. We can profess much and possess little. Indeed there is always the temptation in Christian fellowships to pretend to be something other than what we are.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	New England	Soup	2	Servings

INGREDIENTS

1	lg	Dozen hard-shell clams
3	sl	Bacon -or
1		Cube salt pork; 2-inches
2	tb	Butter
1	md	Onion; diced
1		Shallot; diced
1/2	ts	Dried thyme
3	lg	Potatoes; peeled, diced
		Freshly ground black pepper to taste
2	c	Milk
		Paprika to taste

INSTRUCTIONS

Scrub clams. Using a clam knife, open clams over a large bowl, making sure
to reserve all juice. Place clam meat in a chopping bowl and chop coarsely.
Reserve. Strain clam juice through a fine strainer.
Cut bacon or salt pork into small pieces and slowly saute it in a large
soup pot until very crisp. Remove with a slotted spoon, drain on paper
towels and reserve.
Melt 1 tablespoon butter with bacon fat over moderate heat. Saute onions
and shallots until translucent (about 2 minutes). Add chopped clams and
thyme and saute another 3 minutes.
Pour in strained clam juice and add potatoes and fried bacon. Cover and
simmer until potatoes are cooked but still firm, about 12 minutes. Add a
generous grinding of black pepper.
Heat milk, but make sure is doesn't boil. Stir into soup.
Cut remaining tablespoon of butter into small slivers. Serve chowder in
mugs or bowls topped with a sliver of butter and a sprinkle of paprika.
Serves 2-4.
ARKANSAS GAZETTE, 1989, FROM
"THE GREAT NEW ENGLAND FOOD
GUIDE"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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