Name: New England Clam Chowder #05
Ingredients: 4 sl Bacon; 3/4 ts Salt; 2 Green onions; chopped; 1/2 ts White pepper; 4 md Potatoes; peeled; 1 c Whipping cream; 3 tb All-purpose flour; Parsley; chopped; 2 c Milk; Basil leaves; 13 oz Clams; minced w/liquid

John Broadus (one of the founders of the Southern Baptist Seminary and the author of the most influential book on preaching ever written in America) was lecturing his class just nine days before he died when he paused and said: “Gentlemen, if this were the last time I should ever be permitted to address you, I would feel amply repaid for consuming the whole hour endeavoring to impress upon you these two things: true piety, and, like Apollos, to be men ‘mighty in the Scriptures.’” Broadus then paused and stood for a moment with his piercing eyes fixed upon the class. Over and over he repeated in that slow but wonderfully impressive style that was distinctively his, “Mighty in the Scriptures, mighty in the Scriptures.”

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Dairy	New England	Soup	4	Servings

INGREDIENTS

4	sl	Bacon
3/4	ts	Salt
2		Green onions; chopped
1/2	ts	White pepper
4	md	Potatoes; peeled
1	c	Whipping cream
3	tb	All-purpose flour
		Parsley; chopped
2	c	Milk
		Basil leaves
13	oz	Clams; minced w/liquid

INSTRUCTIONS

Date: Sat, 20 Apr 1996 13:03:18 -0500
From: awilson@tfs.net
Use a large, heavy saucepan. Yields 4 Servings Saute bacon until crisp. Add
the green onions and potatoes. Saute for a few minutes.  Sprinkle with
flour. Add milk and stir to blend. Bring to a boil. Simmer, stirring, until
potatoes are tender. (20 minutes). Add salt and pepper. Add the clams with
their liquid. Add the whipping cream. Heat the soup, stirring, just until
simmering. Do not boil or clams will toughen. Sprinkle with parsley and
basil leaves. Serve at once.
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