*  Exported from  MasterCook  *
 
                            CATHE'S CLAM CHOWDER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       sl           Bacon (or more)
    1       lg           Onion, chopped
   24       oz           Clam juice, bottle
                         -(Doxee brand)
      1/2   ts           Garlic, dried, minced
    1       lg           Potato, baking
   10       oz           Baby clams, canned
                         -(Orleans brand)
    3       tb           Cornstarch
      1/4   c            Half & half (or more)
                         -(or cream )
    1       t            Garlic salt (Lowry’s)
      1/4   ts           Black pepper
 
   Fry bacon in 3-quart pan until brown.  Reserve 2 T.
   bacon grease in pan; remove bacon to paper towel to
   drain well.  Crumble bacon and save it for later.
   (Can cook bacon in microwave and transfer 2 T grease
   to 3-quart pan.)
   
   Saute chopped onion in bacon grease until translucent.
   Shake one of the three bottles of clam juice well; add
   to the sauteed onion. Stir in dried minced garlic and
   let come to a boil.  Boil until the liquid is reduced
   by half, but don't let the liquid get so low that the
   sauteed onion and minced garlic brown.
   
   Shake the other two bottles of clam juice well and add
   to the mixture in the pan.  Bring to boil.
   
   Scrub the baking potato well (or peel it, if you want
   to); cut it into half-inch cubes.  Add to the boiling
   clam juice and reduce heat (to low) -- so the mixture
   bubbles gently -- until the potatoes are almost done.
   
   Meanwhile, drain the baby clams, reserving the juice
   in a cup. Put the clams aside.  Stir the cornstarch
   into the reserved clam juice, blending well.
   
   When the potatoes are just barely done, remove the pan
   from the heat. Re-mix the cornstarch and clam juice
   and add to the soup, stirring constantly as you pour
   the cornstarch mixture into the pan. Return pan to
   heat and stir constantly until thickened. (This may
   seem too thick.) Remove from heat and stir in the baby
   clams and the crumbled bacon. Add half and half or
   cream until soup is the consistency you want it. (If
   you don't want it so creamy, use milk or skim milk
   instead.)
   
   Add garlic salt and black pepper to taste; serve warm.
   Do not let the soup boil once the baby clams are
   added; boiling will turn them into rubber. This makes
   about a quart of soup, enough to serve 4 with no
   leftovers.
   
   Vicki’s notes:
   
   *  The recipe that Cathe gave me in the 70s called for
   only two bottles of clam juice (instead of three), 1/2
   C half & half (instead of 1/4 C), 2 T cornstarch
   (instead of 3 T), 2 teaspoons minced garlic (instead
   of 1/2 t), 1/4 t garlic salt (instead of 1 t), and no
   black pepper or bacon (just 2 T drippings for frying).
   
   It also called for 1/4 t each lemon pepper and sweet
   basil, 2 t dried parsley, 3 drops Tabasco sauce and
   1/4 C sauterne, none of which are called for in this
   recipe.  The only things the same are the potato, the
   onion and the 10 oz. can for baby clams (Geisha). (The
   recipe said you could substitute a 7 oz can of minced
   clams if you had to.)
  
 
 
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