CLAMCHOW.TXT





                    NEW ENGLAND CLAM CHOWDER          (Aunt Esther)

  1 1/2 cups water                   1/2 cup clam juice
  4 cups diced potatoes              3 cans minced clams with juice
  1 large onion, chopped             2 cups milk
  1 cup whipping cream               3 strips bacon cooked crisp,
  3 TBS all purpose flour              drained, and crumbled
  salt and pepper to taste           1/4 cup water

 NOTE: Red potatoes work best, but any potato is acceptable.

 1. In a 4 quart pot, put potatoes, 1 1/2 cups water, 1/2 cup clam
    juice, and chopped onion.  Bring to a boil, reduce heat and cook
    until potatoes are soft.

 2. Blend the flour with 1/4 cup water.

 3. Add milk, cream, bacon, and flour mix.  Bring to a boil again.

 4. Add the clams (with juice), salt and pepper to taste, and cook for
    about 5 minutes.

 5. Remove from heat, let stand for 15 minutes, then serve.