Hello All!
And here are the last two. (The Clam soup doesn't claim to be from N.E. RC 
talks at length about canned clams, saying they are a very good substitute 
for the real thing, by the way.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Easy New England Clam Chowder (Robert Carrier)
 Categories: Starters, Soups, Shell, Vegetables, American
      Yield: 4 Servings
      2 cn Minced clams (6.5 oz ea)
      1 cn Clam juice (small)
      1 lg Potato; diced
    1/4 lb Salt pork -=OR=-
    1/4 lb Unsmoked slab bacon
      1 tb Buter
    1/2    Spanish onion; fine chopped
      1    Bay leaf
     10 fl Milk
     10 fl Cream
           Beurre manie; made with **
      1 tb Butter; -=WORKED WITH=-
      1 tb Flour
           Salt
           Freshly ground black pepper
  ** Beurre mani‚ consists of equal weights of ordinary flour and butter
  worked together to a smooth paste.
   Peel and dice potato; put into a saucepan and cover with cold water;
  bring slowly to a boil. Drain.
    Dice salt pork or green bacon. Put diced meat in a small saucepan;
  cover with cold water and bring slowly to a boil. Drain and saut‚ in
  1 tb butter until golden. Add onion and saut‚ until onion is
  transparent.
    Add parboiled potato, bay leaf and clam juice, and bring to a boil.
  Reduce heat and simmer for 15 minutes. Add minced clams, milk, cream,
  bring to a boil and whisk in the beurre mani‚ in tiny bits, a little
  at a time until thickened to your liking. Season to taste and simmer
  15 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: James Beard's Clam Soup
 Categories: Starters, Soups, Shell, Dairy, American
      Yield: 4 Servings
     14 oz Whole clams, in juice; cans
     10 fl Double cream; heavy cream
      2 tb Butter
           Salt
           Freshly ground black pepper
           Paprika
  In a blender, blend whole clams in juice until the mixture is thick.
  Pour it into the top of a double saucepan. Add double cream and
  butter, and season to taste with salt and freshly ground black
  pepper. Heat the soup to boiling point over hot water, and serve it
  with a dash of paprika.
   Serves 4-6
    Recipe "The Robert Carrier Cookbook"
    MMEd IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50+
---------------