CHRISTMAS CLAM CHOWDER

• 12 ounces clams
• 6 slices bacon
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 cups diced red potatoes
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon thyme
• 1 (13-oz.) can evaporated milk
• sprigs of fresh parsley

Drain clams, reserving liquid. Broil bacon and drain. Dice bacon and set aside. Saute onion and celery in bacon fat. Add water to clam liquid to make 2 cups. Add potatoes, clam liquid and seasonings to sauteed vegetables. Cover and simmer 15 minutes. Add clams, evaporated milk and bacon and heat through. Sprinkle with chopped parsley.

BOSTON CLAM CHOWDER

• 1/4 pound diced bacon
• 1/4 cup butter
• 2 medium onions
• 2 large carrots
• 2 stalks celery
• 1/4 cup flour
• 2 cans baby clams
• 1 cup clam juice
• 3 large potatoes
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon white pepper

  Dice all vegetables. Drain clams and save juice (if there isn't enough you can use bottled juice). Fry bacon in a large pot, add butter, add onions, carrots and celery; saute until tender. Add flour and cook for 2 minutes without browning. Add remaining ingredients, reduce heat and simmer for 30 minutes.

NEW ENGLAND CLAM CHOWDER

• 1/4 cup bacon or lean salt pork
• 1 medium onion, chopped
• 2 cans minced clams, drained and liquid reserved
• 1 medium potato, diced
• 1/2 teaspoon salt
• 1 dash pepper
• 2 cups milk

   Cook and stir bacon and onion in 2-quart saucepan over medium heat until bacon is crisp. Add enough water, if necessary, to reserve clam liquid to measure 1 cup. Stir clams, liquid, potatoes and pepper into onion mixture. Heat to boiling; reduce heat.
   Cover and boil until potatoes are tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot.