Recipe - Marys Clam Chowder

One fourth pound Salt pork, or bacon, chopped
1 small Clove garlic, minced fine
1 Maui onion, minced
1 lg Stalk celery, minced
2 lg Potatoes, large dice
One fourth cup Flour
1 cn (10 oz) clam broth
2 cn (8 oz) clams, baby, res.
liquid
One fourth cup Butter
2 cup Heavy cream
Freshly ground black pepper,
to taste
Salt, to taste
1 ds Thyme, or to taste
Parsley, optional OR
Chives, optional

Cook minced salt pork (or bacon) over medium heat until browned. Remove salt
pork pieces and add minced garlic, celery, onions and potatoes. Saute for
about 5 minutes. Remove veggies to a holding bowl. Add flour to the
dripping and continue cooking for about 12 minutes over medium heat. While
constantly stirring, add the reserved liquid from the clams and 1 can of
clam broth (juice). Bring to a boil. Add the veggies and cook over low heat
for 1520 minutes, or until potatoes are tender, but not mushy. Add clams,
butter and cream. Season to taste. Bring chowder back to, but not quite, a
boil. Remove from heat. Garnish with fresh parsley or chives.

Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)

Recipe by: Mary Spero Posted to TNT Prodigy's Recipe Exchange Newsletter
by MarySpero@prodigy.com (MS MARY E SPERO) on Jul 11, 1997