Hello John!
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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
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All the Best
Ian
--- GoldED 2.50+
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