On Mon, 12 Jun 2006 19:04:35 -0400, Harry Krause
wrote:

This is a TV show recipe, easy to make and delicious.
Use raw potato with skins for grating.

8 slices of bacon, chopped
1 medium cooking onion, chopped
2 celery stalks, diced
1/2 cup of chardonnay or other white wine
1 cup of cream
1 cup of milk
2 five-ounce cans of clam meat
2 large bay leafs
1 teaspoon of fresh thyme leaves
1 cup of grated baking potato
1 can of unsweetened evaporated milk
1/4 cup of chopped flat leaf parsley
Salt and pepper

Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half
of the fat. Add the onions and celery with a splash of water and saute
for a few minutes until soft.

Add the white wine, cream, milk and the juice from the clams (reserve
the actual clams for the end so they don't toughen). Add the bay leaf,
thyme and grated potato; bring the mixture to a slow simmer. Continue
simmering for fifteen minutes until the grated potato softens, releasing
its starches and thickening the chowder base.

Add the reserved clam meat, evaporated milk and parsley. Bring back to
heat. Taste the chowder and add enough salt and pepper to season it.
Serve immediately with your favorite biscuits!

Yield: 4 servings with leftovers

That one looks like a keeper! And, it's fishing related so you *shouldn't*
get into trouble. Thanks. I'll let you know how it comes out.