Rhode Island Clam Chowder(6 Servings) - cooking recipe

Ingredients

1/4 c. minced salt pork
1 onion, chopped
2 carrots, sliced
3 (10 oz. each) cans whole baby clams, drained and liquid reserved
1 bay leaf
3 potatoes, peeled and diced
freshly ground black pepper to taste
2 lb. fresh beet greens
1 large cucumber
2 eggs, hard-boiled
4 scallion greens
4 pieces fresh dill tops (to taste)
1 qt. milk
1 pt. heavy cream
salt to taste
2 cucumbers, peeled and seeded
3/4 c. strong chicken stock (bouillon cubes are okay)
3/4 c. tomato juice
2 c. plain yoghurt
4 to 6 oz. shrimp, cooked, chopped or whole
1 clove garlic, mashed to puree state (don't crush it in a press)
1 Tbsp. chopped parsley or mint for garnish
3/4 c. medium cream
1 egg, hard-cooked and chopped
salt and white pepper (black pepper okay, but it makes dark specks)
1 or 2 tsp. lemon juice (to taste)

Preparation

Dice the cucumbers into 1/4-inch pieces and degorge (sprinkle with salt to draw out the excess water, then blot on paper towels).
Mix stock, tomato juice, yoghurt, garlic, salt and pepper.
Beat with a fork until smooth.
Drain cucumbers and add to the mixture.
Add the shrimp and chill.
Garnish with egg and mint or parsley just before serving.
This soup is smooth, cool and a delicate blushing pink, with the surprise flavor of cucumbers and shrimp.
Guests always want a copy of this recipe.