Recipe Talk

Help! I have lost my Great American Recipe Card ( yes the ones with the microwave directions on the back) for New England Clam Chowder,, I remember it had bacon, couple cans of clams, bottle of clam juice, LOL, I just can't remember the details, can anyone please help me with this, I wouls surely appreciate it! Tammy

McMcall's Great American Recipe Card Rhode Island Clam Chowder

New England 22 g

1/2 cup salt pork, cubed

1 clove garlic, finely chopped

1/2 cup finely chopped onion

1/2 cup thinly sliced leaks

1/2 cup chopped green pepper

1/2 cup diced peeled carrots

1/4 cup chopped celery

3 cups peeled and diced potatoes, 1/2 inch pieces

2 teaspoons salt

2 cups boiling water

2 bottles (1pt sz) clam juice (4 cups)

2 dozen hard-shell clams

1 can (1oz) whole peeled tomatoes, undrained

1 teaspoon dried thyme leaves

1/4 teaspoon pepper

1/3 cup chopped parsley

1 bay leaf

1/3 cup cetsup

1 tablspoon butter

1 tablespoon flour

1. In 5 quart Dutch oven or heavy kettle, slowly cook salt pork until crisp. Add garlic, onion, and leeks; cook until tender- about 5
minutes. Add green pepper, carrots, celery, potatoes, salt boiling water, and clam juice. Cover and bring to a boiling.

2. Seperate necks from soft parts of clams; chop necks coarsley and add to vegetables mixture .
Reserve soft parts of clams. Cover kettle and simmer gently, about 20 minutes, until potatoes are just tender.

3. Add tomatoes, thyme, pepper, parsley, bay leaf, catsup, and reserve clams.

4. Melt butter in smll saucepan; stir in flour. Remove from heat and add a little hot mixture' blend until smooth. Add to rest
of hot mixture, stirring to blend. Cover, and simmer 15 to simmer mins,

Makes 8 to 10 servings.