* Exported from MasterCook *

                              Clam Chowder

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Fish and other Seafood          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  whole clams -- 10 oz
  1                can  chopped clams, canned -- 10 oz
  1              large  potato -- halved
  2              large  potato -- cubed
     1/4           cup  bacon fat
  1 1/2          large  onion -- chopped
  2               ribs  celery -- finely chopped
  2               cups  half and half
  1                cup  heavy cream
  1                can  chicken broth -- 14 oz
                        seasibed salt and pepper -- to taste
     1/4           cup  sherry

Drain clams reserving liquid.  Saute onions and celery in bacon fat in
large dutch oven.  When onions are clear, add all of the potatoes and the
reserved clam broth to cover potatoes.  If there isn't enough, add a
little water.  Cook until a fork inserts easily in potatoe - about 20
minutes.

Remove potato halves from the pot.  Put them in a blender with a little
cream.  Puree, adding heavy cream in a stream through hole in cover. 
Scrape sides once or twice.  Add some of the half and half if the mixture
won't blend because it is too thick.

Add the pureed potatoes back to the pot and mix to combine with the clam
broth.  Add the rest of the half and half, the chicken broth, sherry and
seasonings.  

Let chowder set and "ripen" over night, if possible.

Add pat of butter to each bowl just before serving.

Description:
  "nothing fancy, just basic good clam chowder"
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NOTES : Rating: 7.5
        This is a really thick chowder.  Substitute some whole
        milk for some of the cream if it is too thick.  This seems
        to depend on the kind of potato being used.  A really
        starchy potato produces a really thick chowder.