MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy New England Clam Chowder
 Categories: Soup
      Yield: 4 servings
 
      2 cn Minced clams (6.5 Ounce ea)
      1 cn Clam juice (small)
      1 lg Potato; diced
    1/4 lb Salt pork -=OR= 1/4 Pound
           Unsmoked slab bacon
      1 tb Buter
    1/2    Spanish onion; fine chopped
      1    Bay leaf
     10 fl Milk
     10 fl Cream
           Beurre manie; made with **
      1 tb Butter; -=WORKED WITH=
      1 tb Flour
           Salt
           Freshly ground black pepper
     15    Minutes.
 
  ** Beurre mani consists of equal weights of ordinary flour and butter
  worked together to a smooth paste. Peel and dice potato; put into a
  saucepan and cover with cold water; bring slowly to a boil. Drain.
  Dice salt pork or green bacon. Put diced meat in a small saucepan;
  cover with cold water and bring slowly to a boil. Drain and saut in 1
  tb butter until golden. Add onion and saut until onion is
  transparent. Add parboiled potato, bay leaf and clam juice, and bring
  to a boil. Reduce heat and simmer for 15 minutes. Add minced clams,
  milk, cream, bring to a boil and whisk in the beurre mani in tiny
  bits, a little at a time until thickened to your liking. Season to
  taste and simmer
  
  Robert Carrier
 
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