*  Exported from  MasterCook  *

                         Jersey Back Bay Chowder

Recipe By     : Michael Williams, Sands Hotel Casino,
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9                    chowder clams
   2      cups          clam stock / broth
   1      slice         bacon
   1      2 inch cube   salt pork -- diced fine
   2      tablespoons   all-purpose flour
   3      medium        potatoes -- peeled and cut in
                        1/4 inch dice
   3      cups          milk
   3      tablespoons   butter
   1                    bay leaf
   1      sprig         fresh dill
   2      sprigs        parsley
   1      pinch         cayenne pepper
                        salt and white pepper -- to taste

In a large pot, steam chowder clams. Reserve clam broth and add wate
r if necessary to equal 2 cups. Finely chop chowder clams and set aside
. In a clean pot, fry bacon until crisp. Set bacon aside, leaving bacon fat in pot.
 Add salt pork to bacon fat; render down until melted. Add chopped onion and
 cook until translucent. Sprinkle flour over onion and stir to make a roux
. Slowly add clam broth, bay leaf and potatoes. Cover and simmer for
 approximately 10 minutes. Add chopped clams and simmer for 10 minutes
 more or until potatoes are tender. In a separate pot, scald the milk until warm.
 Add butter and melt. Add milk mixture to clam and potato reduction. * 
Add milk to desired consistency. Season with salt, white pepper and cayenne pepper.
 Garnish with finely chopped parsley and dill. Sprinkle with bacon bits from reserved bacon.

                   - - - - - - - - - - - - - - - - - -