Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 cn Clams, minced,(6 1/2 oz.) 3 ea Eggs
2 ea Potatoes, diced very fine 1/4 ts Baking soda
2 ea Onions diced fine/sauteed 1 x Worcestershire sauce to tast
1 qt Whole milk 3 ea Strips of bacon rendered unt
1/2 pt Heavy cream 1 x Dry and crumbled very fine
1/4 lb Margarine or butter 1 ts Horse radish

l/4 c flour
1. Open 11 cans of clams. (Save 12th can for blending with
thickening ingredients.) Separate clams into a bowl and pour clam
juice into a large cooking pot.
2. Add potatoes and onions to clam juice. Cover and simmer until
potatoes are tender. From this point on, always cook in an uncovered
pot over low or medium heat. NEVER allow the chowder to boil!
3. Add clams, worcestershire sauce and optional bacon.
4. In a blender, mix very thoroughly 2 cups of milk, 12th can of
clams and its juice, flour, cream, horse radish, and eggs.
5. Slowly stir the blended mixture into the cooking clams. Add the
remaining 2 cups of milk. Turn heat down to low.
6. Cook for 10-15 minutes; stir occasionally, but do NOT allow the
contents to come to a boil.
7. Dissolve the baking soda in one teaspoon of water and add it to
the chowder to prevent ingredient separation.
8. Taste and season if necessary.
9. Float the stick of butter or margarine on the chowder. When it
melts, fold it in.
Allow the chowder to ripen for at least 3 hours before serving --

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