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Mrs. King's Windemere Clam Chowder

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      Title: MRS. KING'S WINDEMERE CLAM CHOWDER
 Categories: Soups, Seafood
      Yield: 12 Servings
 
     12 cn Clams, minced,(6 1/2 oz.)
      2 ea Potatoes, diced very fine
      2 ea Onions diced fine/sauteed
      1 qt Whole milk
    1/2 pt Heavy cream
    1/4 lb Margarine or butter
      3 ea Eggs
    1/4 ts Baking soda
      1 x  Worcestershire sauce to tast
      3 ea Strips of bacon rendered unt
      1 x  Dry and crumbled very fine
      1 ts Horse radish
 
    l/4 c  flour 1. Open 11 cans of clams. (Save 12th can for blending
  with thickening ingredients.)  Separate clams into a bowl and pour
  clam juice into a large cooking pot. 2. Add potatoes and onions to
  clam juice. Cover and simmer until potatoes are tender. From this
  point on, always cook in an uncovered pot over low or medium heat.
  NEVER allow the chowder to boil! 3. Add clams, worcestershire sauce
  and optional bacon. 4. In a blender, mix very thoroughly 2 cups of
  milk, 12th can of clams and its juice, flour, cream, horse radish,
  and eggs. 5. Slowly stir the blended mixture into the cooking clams.
  Add the remaining 2 cups of milk. Turn heat down to low. 6. Cook for
  10-15 minutes; stir occasionally, but do NOT allow the contents to
  come to a boil. 7.  Dissolve the baking soda in one teaspoon of water
  and add it to the chowder to prevent ingredient separation. 8. Taste
  and season if necessary. 9. Float the stick of butter or margarine on
  the chowder. When it melts, fold it in. Allow the chowder to ripen
  for at least 3 hours before serving --
 
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