---------- Recipe via Meal-Master (tm) v8.03
  
       Title: NEW ENGLAND CLAM CHOWDER
  Categories: Soups, Seafood
       Yield: 4 servings
  
       2 tb CLARIFIED BUTTER
       3 ea HEARTS OF CELERY, CHOPPED
       2 ea LEEKS, WHITE PART ONLY, CHOP
       1 ea SPANISH ONION, CHOPPED
       1 ea IDAHO POTATO, PEELED AND DIC
       3 ts WHITE FLOUR
      20 ea TOP NECK CLAMS, SHELLED,
       1 x  CHOPPED, STRAINED, AND JUICE
       1 x  RESERVED
       1 c  HEAVY CREAM
   1 1/2 c  WATER
       1 x  SALT TO TASTE
  
        1. Simmer the celery, leeks, and onions in
   clarified butter for
        six minutes. Add potatoes. Add the flour to
   thicken, continually
        stirring.
        2. Add the chopped clams and juice. Continue
   simmering for one
        minute. Add the heavy cream and water. Simmer for
   5 minutes. Add
        salt to taste.
        To bring out the full flavor of this delicious
   chowder, remove it
        from the heat and allow it to sit for a few
   minutes. this
        steeping will enrich its taste. If the chowder is
   too thick, add
        more water.
  
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