Finally developed a good Clam Chowder! Feb '87 1 lb. fresh minced clams' meat (drain liquor) 4 T. margarine 1 medium onion, diced 1 qt. milk 1 pt. whipping cream (not whipped) 4 oz. sliced mozzarella cheese 7 med. red potatoes (precooked 2" diameter) Cut into an original Rita recipe! Melt margarine Saute til clear onion Add washed clams Cover & simmer til cooked. Add milk and pre-heated cream, & boiled or precooked worked potatoes & cheese. Heat til cheese melts. Do not boil, but simmering enhances flavor. Serve with oyster, crackers & a smile. CHAPTER II Soups, Stews and Chowders ALL cooking in New England started on the hearth. There was a bake oven for bread, a spit for meat, and various fires and devices for keeping food warm. The central position over the fire was occupied by the heart of the home, the cookpot. It hung from a pivoting arm and could be lowered or swung away from the fire as needed. The early settlers of Mystic lived largely on two kinds of foods— breads, beans and pies from the bake oven and stews and chowders from the cookpot. In an era where inventiveness was needed to produce a meal, housewives developed specialties that made New England’s cook-