---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CLAM CHOWDER #2
  Categories: Soups/stews, Seafood
       Yield: 1 servings
  
     1/2 lb Bacon
       1 lg Onion chopped
       2    Ribs celery peeled and
            Diced
       5 sm Can minced clams OR
       1 lg Can (about 51-oz)
       2 ts Seafood Chesapeake brand
            Bay-style seafood
            Seasoning
       1 qt (4 cup) half and half
            Divided
       2 tb Flour
  
   The day before you wish to serve the soup, fry the bacon until crisp and
   remove. In bacon drippings, saute onion, celery with leaves and potatoes
   for 10-15 minutes at medium heat. Add the minced clams, not clam soup but
   clams, with their juice. Crumble the bacon and add. Cover soup and simmer
   over low heat, stirring occasionally, for several hours - up to five hours
   won't hurt. Cool down and place in refrigerator at night. On the day of
   serving, skim grease off top. Transfer soup to larger pot. Heat soup until
   bubbling and add the seafood seasoning. Mix 2 cups of the half and half
   with the flour. Add to the chowder and stir until it bubbles again. Mix in
   remaining half and half and simmer, stirring constantly, until soup is
   desired thickness. Serve hot with garlic bread and a green salad.
  
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