*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups                            Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       cn           Clams, minced,(6 1/2 oz.)
    2       ea           Potatoes, diced very fine
    2       ea           Onions diced fine/sauteed
    1       qt           Whole milk
      1/2   pt           Heavy cream
      1/4   lb           Margarine or butter
    3       ea           Eggs
      1/4   ts           Baking soda
    1       x            Worcestershire sauce to tast
    3       ea           Strips of bacon rendered unt
    1       x            Dry and crumbled very fine
    1       t            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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