*  Exported from  MasterCook  *

                         Compromise Clam Chowder

Recipe By     : David Rosengarten
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups/Stews                      Seafood
                Shellfish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36      large         Clams (such as Quahogs)
                        (or 2 cups shucked fresh clams)
   2      cups          Fresh clam juice, from clams
                        (or use bottled clam juice)
   4      tablespoons   Butter
   3                    Leeks, white parts only -- thinly-sliced
                        into rounds
   2                    Celery ribs -- minced
     1/2                Green bell pepper -- minced
   4      tablespoons   Flour
   2      cups          Fish or chicken stock
   2      medium        Potatoes -- peeled, diced
   1      can           Tomatoes - (28 oz)
   1      tablespoon    (heaping) Fresh thyme leaves
                        (or 1 teaspoon dried thyme)
   6                    Thyme sprigs -- for garnish

   If using fresh clams, shuck them over a bowl to catch their juices.  Measure 2 cups of juices, transfer to a small saucepan and heat just to boiling.
   Meanwhile, in a soup pot heat butter over medium-high heat, add leeks, celery and pepper and saute, stirring, for 10 minutes, without browning.  Reduce heat and whisk in flour.  Cook, stirring constantly, for 2 minutes.  Whisk in boiling clam juice and fish or chicken stock and heat to simmering.  Add potatoes.  Squeeze tomatoes with your hands into soup pot.  Stir in thyme leaves.  Simmer for 20 minutes.
   In a food processor blend 2/3 cup of clams to a puree; coarsely chop remaining 1 1/3 cups clams.  When ready to serve, reduce soup to barely simmering and vigorously stir in pureed clams.  In a small saucepan combine coarsely-chopped clams with a ladleful of chowder and heat for 20 seconds over low heat.  Divide chowder among soup bowls and top each portion with some chopped clams.  Garnish with thyme sprigs.
   This recipe yields 6 servings.

   Recipe Source:
TASTE  with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-4678 broadcast 01-26-1998)
Downloaded from their Web-Site  -  http://www.foodtv.com

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net

     03-30-1998



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