---------- Recipe via Meal-Master (tm) v8.02
  Categories: American, Soups, Seafood
       Yield: 4 servings
            O.Evans VPRJ01A
       2 tb Butter; clarified
       3    Hearts of celery; chopped
       2    Leeks; white part only,
       1    Spanish onion; chopped
       1    Idaho potato; peeled and
       3 ts White flour
      20    Top neck clams, shelled,
            -chopped, strained, and juic
       1 c  Heavy cream
   1 1/2 c  Water
            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. To bring out flavor, remove from heat and
   let sit for a while.