Hello John!
Maybe I was dreaming, but didn't you say this on Monday February 10 1997
 JQ> Hi All , hope you are having a nice day
Grotty, thanks. I have colitis, which HURTS! However, don't let that stop me 
sending you a couple of recipes. I've found four that might interest you.
One of them is from a good friend of mine whose recipes I trust and respect, 
Dave Sacerdote. Another comes well recommended, though I've not tried it. A 
third is from Robert Carrier, who uses canned minced clams and clam juice, 
which many of my US friends tell me gives excellent results. For your 
information, mussel juice substitutes very well for clam juice, so Dave Sac. 
tells me. The last recipe is a recipe I use myself but it's for cockles 
instead of clams. I find it gorgeous, and in the (freezing old) UK they are 
MUCH cheaper. The only thing about it, is that I find the milk curdles a bit, 
not that it matters, particularly. You can always strain it and give it a 
quick whizz in the liquidiser or food processor just before serving, if it 
worries you.
 Here goes then.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Clam Chowder - From a New England Famous Restaurant
 Categories: Starters, Soups, Shell, American
      Yield: 8 Servings
    1/4 lb Salt pork
      1 qt Clams
      1    Onion -large
    1/8 lb Butter
      3    Potato -medium
           Salt & pepper
      3 c  Milk
  1 1/2 c  Water
  This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It's
  excellent, but a bit on the expensive side Cut salt pork into small
  dices and render in a sauce pan. Reserve the cracklings. Cook in the
  fat the onion thinly sliced until golden. Bring the water to a boil
  and cook potatoes, (peeled and cubed), for 10 minutes. Remove
  potatoes.add chopped clams and cook for 25 minutes. Then add milk,
  cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in
  soup bowls with dot crackers
  From: "Conny (Coma) Magnusson"  * Origin:  A Point for Georges' Home in the Correze  (2:323/4.4)