Best American New England Clam Chowder
10 or Cherrystone clams, washed
2 cups Shucked clams, chopped
2 cups or Water
1 1/2cups Clam juice
1/4 cup Salt pork, minced to a paste
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1 1/2 teaspoons Thyme, chopped
1 tablespoon All-purpose flour
2 cups Milk, scalded
4 cups All-purpose potatoes, peeled, 1/4 inch (.6 cm) dice
1/2 cup Heavy cream
2 tablespoons Parsley, chopped
1/2 teaspoon or to taste Tabasco
1/2 teaspoon or to taste Worcestershire sauce
to taste Salt and white pepper
Place the corned beef in a large pot with enough cold water to cover it by 1 inch (2.5 cm); add the pickling spices tied in cheesecloth and the garlic, and bring to a boil.
Lower the heat and cover; simmer very gently 2 to 3 hours or until the meat is forktender.
About 30 minutes before the meat is done, add the turnips, onions, potatoes, and carrots. Continue simmering until the vegetables are tender, 25 to 30 minutes. Remove the corned beef and wrap it in foil (along with any tender vegetables) to keep warm. Remove the pickling spices and discard.
Add the cabbage and cook until tender.
Drain the vegetables and reserve the liquid.
Slice the corned beef against the grain into 1/4-inch (.6 cm) slices.
Serve the corned beef with hot vegetables and cooking liquid.
Garnish with parsley.
Serve each portion with Horseradish Sauce