Name: Rhode Island Clam Chowder
Ingredients: 24 Shucked clams; liquor reserved; 1/4 lb Salt pork; diced; 4 Onions; sliced; 3 c Potatoes; cubed; 2 c Stewed tomatoes; 1 c Milk or Half-and-Half or more; warmed; Salt and pepper

We are told men ought not to preach without preparation. Granted. But, we add, men ought not to hear without preparation. Which, do you think, needs the most preparation, the sower or the ground? I would have the sower come with clean hands, but I would have the ground well-plowed and harrowed, well-turned over, and the clods broken before the seed comes in. It seems to me that there is more preparation needed by the ground than by the sower, more by the hearer than by the preacher.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soup	6	Servings

INGREDIENTS

24		Shucked clams; liquor reserved
1/4	lb	Salt pork; diced
4		Onions; sliced
3	c	Potatoes; cubed
2	c	Stewed tomatoes
1	c	Milk or Half-and-Half or more; warmed
		Salt and pepper

INSTRUCTIONS

Chop clam meat coarsely. Fry salt pork until crisp and dry. Drain on paper
towels.
Saute onions in fat until tender. Add potatoes, chopped clam meat and clam
liquor. Simmer until clams are tender.
Add tomatoes and set mixture aside to "ripen" a few minutes.
Just before serving chowder, add milk until desired consistency. Season to
taste with salt and pepper. Serves 4-6.
ARKANSAS GAZETTE, 1989, FROM
"NORTH ATLANTIC SEAFOOD" BY
ALAN DAVIDSON
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.

A Message from our Provider:

“Better to face the truth now, than after death”