MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title: The Best New England Clam Chowder
  Categories: Soups, Clams
       Yield: 6 servings
  
     1/4 lb Butter (1 stick)
       1 c  Chopped onions
       1 c  Chopped celery
     1/2 c  Flour
       4 c  Clam juice, heated
       2 oz Salt pork, scored
       2    Bouillon cubes
      12 oz Chopped clams
       2 c  Boiled, diced potatoes
  
   Saute the onion and celery in the butter until the onion is
   tranlucent. Add the flour to make a roux, stirring well.  Add the
   heated clam juice slowly, stirring constantly.  Add the bouillon
   cubes and scored salt pork. Stir in the clams and the potatoes.
   Remove from the heat and let stand for 20 minutes.  Remove the salt
   pork before serving.
   
   [Regis and Kathy Lee Live Program; Aug 12, 1992]
   
   Posted by Fred Peters.
  
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