Meanwhile, here is a recipe for clam chowder from The James Beard Cookbook (1970 edition):
1 and 1/2 cups minced clams (this is about 2 cups of fresh shucked clams)
3 or 4 slices salt pork or bacon, cut into small cubes
2 medium potatoes, peeled and diced
1 medium onion, peeled and chopped
Salt and pepper
2 cups light cream
Pinch of thyme (optional)
Paprika (optional)
Shuck the clams, then wash them well and chop them.
Meanwhile, in a large saucepan cook the potato in salted boiling water until it is soft. Drain the cooked potato, saving the liquid, and return the potato water to the saucepan and put on the stove to cook down for a bit.
Fry the salt pork in a large skillet. When it is brown, remove the salt pork and saute the onion in the fat which remains in the pan.
Add the salt pork, onion and potatoes to the potato water along with the chopped clams and their liquid.
Bring to a boil, then lower the heat and simmer gently for about 10 minutes. Season to taste with the salt and pepper and slowly add the cream.
Heat just to the boiling point, but do not let it boil (it'll curdle the cream).
Stir in a tiny pinch of thyme just before serving and dust the top of each bowl with a sprinkle of paprika.
