---------- Recipe via Meal-Master (tm) v8.02
 
      Title: New England Clam Chowder No. X
 Categories: Soups, Seafood
      Yield: 4 servings
 
           New England Clam Chowder:
     24    Littleneck clams, scrub
      1 qt Water
    1/4 lb Bacon, diced
      1 lg Onion, diced
      1 tb Flour
      1 lb Potatoes, diced
           Salt to taste
           Pepper to taste
      3 c  Milk
           Manhattan Muscle Chowder:
     24    Muscles, scrub
      2    Cans diced tomatoes
      1 c  Vegetable juice cocktail (V-8?)
      1    Bell pepper, seeded & diced
      1    Bay leaf
    1/4 ts Dried basil
    1/4 ts Dried oregano
      1 ds Hot pepper sauce


  Add 2 dozen scrubbed littleneck clams to 1 qt boiling water. Simmer
  until clams open. Remove as they open; remove from shell. Chop and
  reserve. Strain cooking liquid through several layers of damp
  cheesecloth and reserve, adding any liquid that seeps from the
  clams as they sit. In large heavy soup pot, render all fat from 1/4
  lb finely diced bacon. Remove crisp bacon bits; blot on paper
  towels. Save. Add 1 large diced onion to hot fat; cook over
  moderate heat until softened. Add 1 tb flour; cook 1 minutes
  stirring constantly. Add reserved clam cooking liquid and 1 lb
  diced potatoes; cook until potatoes are barely tender. Add chopped
  clams, reserved bacon bits; season to taste with salt and pepper.
  Heat 3 cups milk seperately; add to soup.

  Manhattan Mussel Chowder:

  Follow recipe for New England Clam Chowder using mussels in place
  of clams, omitting dairy, and adding other Manhattan Mussel Chowder
  ingredients.  Add dash of hot pepper sauce as soon as potatoes are
  cooked.  Simmer 5 more minutes.
 
  Recipe by Irwin E. Solomon
 
  Recipe FROM: Philly Inquirer

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