Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------PHILLY.INQUIRER---------------------------
2 Dozen littleneck clams,scrub
1 qt Water
1/4 lb Bacon,diced
1 lg Onion,diced
1 tb Flour
1 lb Potatoes,diced
Salt to taste
Pepper to taste
3 c Milk

----------------------IRWIN E.SOLOMON---------------------------

Add 2 dozen scrubbed littleneck clams to 1 qt boiling water.Simmer
until clams open.Remove as they open; remove from shell.Chop and
reserve.Strain cooking liquid through several layers of damp
cheesecloth and reserve,adding any liquid that seeps from the clams
as they sit.In large heavy soup pot,render all fat from 1/4 lb.
finely diced bacon.Remove crisp bacon bits; blot on paper
towels.Save.Add 1 large diced onion to hot fat; cook over moderate
heat until softened.Add 1 tbs.flour; cook 1 minutes stirring
constantly.Add reserved clam cooking liquid and 1 lb.diced potatoes;
cook until potatoes are barely tender.Add chopped clams,reserved
bacon bits; season to tast with salt and pepper.Heat 3 cups milk
seperately; add to soup.... ~--------------Manhattan Mussel
Chowder-------------- Follow recipe for New England Clam Chowder
using mussels in place of clams and adding 2 cups chopped canned
tomatoes,1 cup vegetable juice cocktail, 1 diced seeded bell pepper,1
bay leaf,1/4 tsp. each dried oregano,basil, and dash of hot pepper
sauce as soon as potatoes are cooked.Simmer 5 more minutes.Omit
milk.....

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