propp 8-09-05

4 oz. fatback or 4 oz. Poncetta

2 lg. onions diced

2 carrots diced

2 ribs of celery diced

salt/pepper

3 tblsp. flour

12 chowder clams (quahogs)

1 bottle clam juice

4 lg. potatoes diced

tobasco sauce to taste

1 qt. water

In a large pot render a small piece fat back or Poncetta and remove the meat when rendered. You\\\'ll need sufficient fat to saute the veggies,

if not enough, add vegetable oil. Add the onions, celery, and

carrots, and saute in the fat. Add salt and pepper and the flour.

Blend the flour in thoroughly and turn the heat down to low so that

as the flour cooks, it will not turn brown. Remove about a dozen

quahogs from their shells. Do this over a bowl to catch the clam

juice. Strain the juice through cheesecloth to not only eliminate

any shell particles but to remove any sand that may have been in the

clam. Add the clam juice to the pot when the onions are translucent.

Depending on the amount of juice you have, you may want to add

either water or a bottle of clam juice or both. Bring the liquid to

a boil and turn down immediately to a simmer. Finely dice the quahogs and reserve. Add the potatoes to the pot. Taste it at this

time and adjust the seasoning. When you\\\'re happy with that, add a

dash or 5 (depending on the amount of zip you prefer) of tobasco

sauce. When the potatoes are fork tender, add the clams and simmer

for another 3 or 4 minutes. Serve immediately.