NEW ENGLAND CLAM CHOWDER,

THE FOLOWING RECIPE WAS CREATED FOR A NEIGHBORHOOD CLAM BAKE; IT IS THE LATEST RECIPE TO PUT ON MY BLOG. MAKE SURE YOU SCROLL DOWN TO THE PHASE "OLDER BLOGS" FOR ADDITONAL RECIPES ALL OF THESE RECIPES ARE FOR EXPERIENCED BUT NOT NECESSARILY PERFECT COOKS! JUST FOLLOW THE RECIPES-FRANK
INGREDIENTS:
 3 lb fryer
3 qts of water with 3 tbls of Millers chicken base (or equiv)
 2 dz cherrystone or top neck clams; washed
5.5 qt pot (you will use 2 cups of dry white wine and a
qt of chicken stock to cook clams in)
 (optional, 1 lb of fish bones from a seafood store such
 as Euclid Fish in Mentor)
 1 dz little neck clams put into soup with shells
 2 lbs Idaho or good white potatoes;
 peeled and cut into 1/2 inch chunks
 3 oz of salt pork cut into small pieces
3 stalks of celery minced
3 carrots, peeled and minced
2 leeks cleaned and sliced in rings
 1 green pepper minced
  3 lg onions peeled and minced
 3 tbls of flour
 1/2 tsp pepper
 1 tsp hot sauce (franks hot sauce is good)
 2 qts half and half
16 oz of heavy cream
DIRECTIONS:
1. boil whole chicken in 3 qts of water with 3 tbls Millers chicken
    base and simmer 1 1/2 hrs. Remove the chicken and save
    for chicken salad
2. In a separate soup pot, cook 1 dz large neck clams in pot with 2 cups of
    dry white wine and one qt  of chicken stock; when they
    open remove clams from pot and mince;
   save liquid and clam juice; disgard any sand on bottom of pot
   and return  and all liquid to pot.
3. If you use fish bones add into the pot and simmer about a 1/2 hr
   (strain liquid and  throw the bones away)
4. cut salt pork into small pieces and fry in in a large fry
    pan that you put 1/2 cup of oil in  over medium heat in
    lg fry pan until brown
4. add minced onions, celery, carrots, green pepper,
    in same oil until onions are translucent, and rest
    are slightly soft, (set aside)
5. peel and cut 3 or 4 medium potatoes into 1/2 inch
    pieces and put into a lg soup pot and simmer about
    20 minutes, remove and set aside
6. in a large fry pan add 1/2 stick of butter and melt
   and add 2 tbls flour and stir to make a light roix
7. add clam stock a little at a time until smooth
8. pour in rest of liquid and cook over medium heat
for about a half hour
9. in separate pot heat half and half until almost boiling
10. pour cup hot soup into the half and half to temper
    it and then add half and half and cream a little at a time
    until all is incorporated.
10. return minced clams, potatoes.onions, minced celery,
     minced green pepper, minced carrots,cut leeks, potatoes,
    doz little neck clams with shells on, and hot sauce
11. cook over low heat using a defuser between the pot and the
      flame and keep stiring every once in a while for about 45 minutes;
     make sure potatoes are done but not too soft
12. check for taste only add salt if necessary)
13   This recipe will serve 8 to 10 generously