Recipe - Clarissas Clam Chowder

2 pt Fresh clams
8 ounce Proscuitto or other
interesting bacon, cut into
small Piece
3 small Onions; finely minced
1 One half pt Boiling water
1 One half pound Potatoes; peeled and minced
Black pepper; freshly ground
1 One half pt Milk

Shuck clams or steam them open using a little white wine. Keep all the
liquor from the shells.

In a heavy frying pan slowly fry the bacon and onions until golden;
transfer to a saucepan. Add the boiling water, potatoes and pepper and
simmer for about 15 minutes or until the potatoes are tender. Add the
clams, with their liquor, and the milk. Bring to the boil and cook for 5
minutes, then remove from the heat and allow to sit for 1 hour.

Just before serving, reheat the chowder. Ladle into bowls over crumbled
crackers. You can get rid of alot of anger by putting your packets of
crackers in a plastic bag and throwing them on the floor repeatedly, until
they reach the required state of crumb. Or stamp on them, says my friend
Claire Macdonald.

Formatted by suechef@sover.net

Recipe by: Two Fat Ladies FL1B02

Posted to MCRecipe Digest V1 #823 by Sue suechef@sover.net on Oct 02,
1997