———————-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….. —–