The heron's clam chowder

 
                          The Heron's Clam Chowder
 
 Recipe By     : The Florida Cookbook, Voltz & Stuart
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Clams
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  pound         salt pork -- diced
    1      cup           onion -- chopped
    1      cup           celery -- diced
    4      cups          potato -- peeled & diced
                         water
    4      cups          clams -- minced
    2      tablespoons   flour
   12      ounces        evaporated milk
    4      tablespoons   butter
    1      teaspoon      salt
      1/8  teaspoon      white pepper
      1/2  teaspoon      dried thyme leaves
      1/2  teaspoon      dried rosemary
           dash          hot pepper sauce
    1      cup           light cream or half-and-half -- or as needed
 
 Saute the salt pork until crisp in a large Dutch oven.  Skim out the pork
 bits with a slotted spoon & set aside.  Add the onions and celery to the
 drippings, mix well, then add the potatoes and 1/2 cup water or enough to
 almost cover the vegetables.  Cover & simmer 18-20 minutes, until the
 potatoes and other vegetables are soft.  Add the clams & bring to a boil.
 Blend the flour with 1/2 cup water until smooth.  Add the flour mixture to
 the soup & cook, stirring, until smooth & thickened, about 2 minutes.  Stir
 in the evaporated milk, butter, salt, pepper, thyme, rosemary, pepper
 sauce, and the reserved pork bits.  Heat, but do not boil.  Taste & add
 more salt, pepper or seasonings, if needed.  Ladle into warmed soup bowls
 and add light cream or half-and-half to thin as wished.
 
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 Per serving: 411 Calories; 28g Fat (62% calories from fat); 20g Protein;
 19g Carbohydrate; 90mg Cholesterol; 938mg Sodium