-=> On 02-1097  10:06, John Quain <=-
 -=> spoke to All about CLAM CHOWDER <=-
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Manhattan Clam Chowder
 Categories: Chowder, Soup
      Yield: 1 Servings
      1 tb Olive oil
      2 lg Carrots, peeled and finely
           Chopped
      2 md Stalks celery, finely
           Chopped
      1 lg Onion, finely chopped
      1 lg Potato, peeled and coarsely
           Diced
      2 tb Dry red wine
     16 oz Can juice packed tomatoes,
           Coarsely chopped (including
           Liquid)
      2 c  Chicken broth
      1 tb Chopped fresh parsley
      1 ts Finely minced garlic
    1/4 ts Crumbled dried thyme
           Freshly ground pepper to
           Taste
     10 oz Can whole baby clams,
           Including liquid
  1.  In a large nonstick pot heat the oil, and saute the carrots,
  celery, and onions over medium heat for 5 to 6 minutes, or until just
  softened.  Add the potatoes and stir to combine.
  2.  Add the wine and allow to boil for 1 minute.  Add the tomatoes,
  broth, and seasonings and bring to a boil.  Cover, reduce heat,
  and simmer for 25 minutes.
  3.  Add the clams and continue to cook for an additional 10 minutes,
  or until heated through.
  4.  Season to taste with salt and serve the soup hot, garnished with
  freshly chopped parsley.
  Variations:
  *  Additional vegetables such as mushrooms or zucchini can be sauteed
  with the carrots and added.
  *  Of course, if fresh clams are in season, they can be steamed and
  used in this recipe, along with their delicious broth.
  *  Minced or chopped clams can be substituted for whole baby clams.
  From: Sheila Israel                   Date: 12-05-95
  Cooking
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Clam Chowder 3
 Categories: Soup, Stew
      Yield: 4 Servings
      2 c  Clams-large(about 8 clams)
      2    Potatoes-diced -- large
      2 md Onions-sliced
      2    Bell peppers -- chopped
      2    Celery stalks-chopped fine
      1 tb Paprika
      2 tb Butter
      2 tb Flour
      1 tb Accent
      1 qt Clam stock
      2 tb Clam base
      1 c  Tomatoes-whole -- chopped
           And
  Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as
  clam stock. Dice the clams. Cook the potatoes separately in 2 cups of
  boiling water for 5-10 min. Drain. In a large pot,saute the onion,
  peppers, celery, & paprika in butter until the vegetables are ten-
  der, about 6 min. Add flour and Accent,stirring well so that mixture
  does not brown. Add clam stock, clam base, potatoes, & clams. Allow
  to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered.
  Serve. This recipe may be kept for a week. The clam base may be
  purchased at any fish market.
  Recipe By     :
  From: Charlotte Grunwald's Private Coll
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... Shipwrecked on Hesperus in Maryland. 18:38:39 16 Feb 97
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