---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NEW ENGLAND CLAM CHOWDER II
  Categories: Soups
       Yield: 6 servings
  
       1 qt Clams
       2 ea Medium onions, sliced thin
       1 c  Clam juice
       1 qt Light cream or half and half
       1 x  Butter
       1 x  Seasoning to taste
     1/2 lb Salt pork, cut fine
      10 ea Medium sized potatoes, diced
       1 qt Milk
       1 x  Flour
       1 x  Hot water
  
   Directions:  Cook clams until just opened.  Strain and reserve 1 cup
   of broth. Finely chop clams. Fry salt pork in large Dutch oven. Remove
   salt pork and add onion; brown, being careful not to let it scorch.
   Add potatoes and enough hot water to cover.  When potatoes are done,
   add clams, cook for 3 minutes over low heat.  Slowly add milk and
   cream.  Simmer for at about an hour being careful not to let it
   curdle.  Add thickening made of flour and butter, season and simmer
   slowly for an other hour.  DO NOT LET IT BOIL.  Serve hot.
   Notes: My grandfather even had this recipe printed in the New Bedford
   newspaper years ago.  If done right it doesn't curdle and is rich &
   creamy.  He used to use cream .. but we started using a combination of
   milk & cream ... it’s just as tasty.  One other “trick” my grandmother
   started doing was using some instant potato flakes as a thickener in
   place of some of the flour.  Tastes better and works as well. Lastly
   ... if you like you can add the salt pork back into the chowder after
   adding the milk.  It is very important that you keep watch over the
   chowder so as to prevent it from boiling as this will cause the
   milk/cream to curdle. If it curdles it just won't taste right.  You
   can put in any seasonings you like ... but keep it subtle ... you want
  
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