Monday Morning

Coffee in the morning at the table of wisdom and then home to make a large pot of DOWN EAST CLAM CHOWDER.

RECIPE

Clams and juice (the more the better)
3 large onions
6 slices reduced-fat or turkey bacon
3 lbs. Potatoes
3 ribs celery
Pepper to taste

Freeze clams. When ready to open clams, run warm water over the clam and take a small paring knife and remove clam from shell. Place frozen clams and frozen juice in a bowl. When all clams are removed from shells place clams on chopping board and dice with a large knife or meat cleaver, put diced clams and juice back in a bowl and let thaw. This will allow the sand and grit to settle to the bottom of the bowl resulting in less grit in the chowder. Dice the potatoes, celery, onions, and bacon. In large pot place the clams, onions, bacon and celery and simmer until the onions are tender. Add in the clam juice being careful not to put in the contents that have settled in the bottom of the bowl. Add potatoes that have been peeled and diced. Add water until desired salty taste is achieved. Then black pepper to desired taste. Yield: About 2 qts.
An Eastern North Carolina recipe...you won't be able to control yourself with this one!
Per Serving: 173 calories, 6 g. fat, 4 g. protein, 24 mg sodium, 0 mg cholesterol

Stir occasionally and when the potatoes are done it is ready. Should take about 20 minutes at a slow boil. Careful on the salt. The clams are already salty and you may not need to add any salt at all. I cook mine with olive oil and skip the bacon. Very healthy.