Hello John!
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Dave's Classic Clear-Broth Clam Chowder
 Categories: Starters, Soups, Shell, American
      Yield: 1 Pot
     12    Quahog clams; scrubbed
      4 sl Salt pork; diced
      2 qt Water or stock
      1 c  Carrots; diced
      1 c  Onion; coarsely chopped
      1 c  Celery; diced
      4 c  Potatoes; pared & cubed
  1 1/2 ts Salt
    1/2 ts Pepper
      1 ts Thyme
    1/2 ts Savory
      1 tb Flour
      1 tb Butter
  Scrub the quahogs well with a stiff brush to remove external sand.
  (Don't worry too much about sand inside; quahogs are notoriously
  tight clams and don't pick up a lot of grit.)  Steam the clams in
  about a cup of water (or half a cup of water and half a cup of dry
  white wine) until they open. Discard any that remain closed.  Drain,
  reserving the broth. Remove the clams from the shells, dice the meat
  coarsely, and set them aside in a bowl with the broth poured over
  them.
  In a heavy stockpot, fry out salt pork until crisp.  Add carrots,
  onion, and celery and sautee gently just until the onion is
  transparent and amber. Add the water or stock and bring to a boil,
  then add potatoes, salt, and pepper.  Simmer for ten minutes, then
  add herbs, flour, and butter. Bring back to a boil and stir in clams
  and clam broth. Simmer for a few minutes and serve.
  Posted to COOKING by Dave Sacerdote, 12/95
  From: "Conny (Coma) Magnusson"  * Origin:  A Point for Georges' Home in the Correze  (2:323/4.4)