Recipe - Red Lion Inn Clam Chowder

24 Littleneck clams
1 teaspoon Salt
One fourth teaspoon White pepper
One fourth teaspoon Worcestershire sauce
2 Ribs celery; dice
Three fourths pound Boiling potato; peel, dice
One fourth pound Salt pork; dice
1 md Onion; dice
One fourth cup Allpurpose flour
3 cup Milk; scald
1 cup Halfandhalf
One fourth cup Fresh parsley; mince

In large pot over high heat combine clams, salt, pepper, Worcestershire and
4 cups water; bring to a boil. Cook until clams open, about 5 minutes.
Discard any clams that do not open. Using slotted spoon remove clams;
reserve liquid. Remove meat from shells; return shells to pot with reserved
liquid. Dice meat; set aside. Over low heat simmer liquid and shells 15
minutes. Strain liquid; discard shells. Return liquid to pot over high
heat. Bring to a boil; reduce heat to low. Add celery and potatoes; cook
until vegetables are just tender, 1215 minutes. Strain; reserve liquid and
vegetables separately. In same pot over medium heat cook pork until lightly
browned, about 5 minutes. With slotted spoon remove pork; reserve. Reduce
heat to medium. Add onion; cook until softened, about 5 minutes. Sprinkle
flour over onion; cook, stirring constantly, until smooth 12 minutes. Add
milk, halfandhalf and reserved potatoes, celery, salt pork and clam meat;
heat through 24 minutes. Sprinkle with parsley. 233 cal 15 gr fat; 58%
fat. Source: Red Lion Inn, Stockbridge, MA. MM Waldine Van Geffen
vghc42a@prodigy.com.

Sent to me by "Jack C. Elvis" jackelvis@moonlink.net so I could check
them out for formatting errors, originally posted to Prodigy.

By VGHC42A WALDINE VAN GEFFEN Time: 12:28 PM on Apr 23, 1997