---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FISH, CLAMS AND CORN CHOWDER
  Categories: None
       Yield: 1 servings
  
       4    Idaho potatoes, peeled and
            -cut into 1/2 inch cubes
       6 oz Pork fat cut into 1/2 inch
            -cubes.
       2 tb Unsalted butter
       4    Garlic cloves, finely
            -chopped
       1 lg Onion, coarsely chopped
            -(1/4 inch pieces)
       3    Celery stalks, coarsely
            -chopped
       2 c  Clam juice, fresh, canned
            -or bottled
       1 tb Fresh ground black pepper
       1 tb Marjoram
       1 tb Thyme
       1 tb Sage
     1/2 tb Rosemary, chopped fine.
       1 c  Dry white wine
       1 c  Fresh sweet corn or
      16 oz Unsalted canned corn,
            -strained
       1 lb Fresh fish, cut into 1
            -inch square pieces
      24    Fresh shelled chowder clams
            -or
       1 c  Strained canned clams
            -chopped up
       2 c  Light cream
  
   Use an enamel pot that holds about one gallon, add 2-3 ears sweet
   corn to boiling water. Cook until almost tender then cut corn off the
   cob.  Add the potatoes to the same water and boil them until half
   done, about 5 minutes, strain and set aside.  On a medium heat, brown
   the pork fat until it’s nearly crisp, remove the fattiest bits.  Add
   the onion and when it’s caramelized, add the garlic, celery and
   potatoes. Let each brown a little before the next is put in.  Add the
   butter if needed.  On a low heat add 1 cup of clam juice, white wine,
   corn and all the spices.  Simmer a few minutes to reduce slightly.
   Add the remaining clam juice, clams and fish, simmer another 5
   minutes max.  Salt lightly if necessary with course salt. Add light
   cream, when its starts to simmer its chow time! Serves 4
   If you want to make chowder without the clams then make a fish stock
   to substitute for the clam juice.  Into one quart cold water add a
   1/2 cup of white wine, a small celery stalk, a few sprigs' parsley, a
   bay leaf, a pinch of thyme, 1/2 a small onion, a pinch of coarse
   salt, a few peppercorns and the head, tail and bones of any fish.
   Reduce it until you have about 2 cups (about 20 minutes) of stock.
   Strain liquid into a few bowls temporarily.
  
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