Name: Manhattan Clam Chowder
Ingredients: 1 Dozen fresh clams -or-; 10 1/2 oz Canned clams; 3 md Potatoes; cut into 1/2-inch cubes (up to 4); 1/2 c Water; 1 1/2 Inch cube of salt pork; 1 md Onion; chopped; 1/3 c Chopped celery; 2 tb Flour; 1 1/2 c Canned tomatoes; 1/4 ts Sugar; Salt and Pepper to taste

At the heart of the present significance of the Lord’s Supper is our communion or fellowship with Christ, hence the term “communion service.” In coming to this service the believer comes to meet with Christ and have fellowship with Him at His invitation. The examination takes place because it would be hypocrisy for us to pretend that we are in communion with the Holy One while actually cherishing known sin in our hearts.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1		Dozen fresh clams -or-
10 1/2	oz	Canned clams
3	md	Potatoes; cut into 1/2-inch cubes (up to 4)
1/2	c	Water
1 1/2		Inch cube of salt pork
1	md	Onion; chopped
1/3	c	Chopped celery
2	tb	Flour
1 1/2	c	Canned tomatoes
1/4	ts	Sugar
		Salt and Pepper to taste

INSTRUCTIONS

Steam clams and pry open. (If anyone needs help in how to do this, ask me).
Drain off liquid and measure; there should be about 1 cup. Cut clams finely
with kitchen scissors. Cook potatoes (about 2 cups cubed) in water until
just tender; do not drain. Cut salt pork into 3/8-inch cubes and render
over low heat in a large saucepan. Add onion and celery and saute' 3
minutes. Blend flour evenly into this mixture. Add tomatoes gradually,
stirring to keep smooth. Add potatoes and their liquid, clams, clam broth
and seasonings. Heat quickly to boiling. Serve at once. Makes about 7 cups,
or about 6 servings.
Posted to recipelu-digest Volume 01 Number 342 by ncanty@juno.com (Nadia I
Canty) on Dec 5, 1997

A Message from our Provider:

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