Oh yay! Thanks for the heads up. I volunteer at my local library and just recommended this series to a patron. I know she will love it. Did I see where Bletchley Circle is returning? That is a fabulous series, too. Thank heavens for PBS. I was watching reruns of As Time Goes By last night. Despite the very dated clothing styles, it is still fun to watch.

Watched the last episode Saturday nite, a rerun!

They have been making such a big deal about it being filmed live, that I am guessing that they intentionally yucked it up a bunch to try to make it funnier. After all, so many people enjoy blooper shows, and love to see actors and actresses flubbing lines. So I am expecting that the show was full of that, after all, because otherwise there would be no risk in doing it live. I didn't watch it, but I might watch it On Demand. And it will probably be funny, but there is no way that I would believe that they tried to do it straight. Doesn't matter, as it is entertaining.

My Manhattan Clam Chowder is similar to georgysmom's recipe & technique..... I render 1lb of bacon until almost crisp-remove and crumble the bacon, set aside. In the bacon fat, I add chopped onions & thinly sliced celery & 2 heaping TBS of oregano, basil, parsley and Old Bay...saute until veggies are translucent. I then add 3 small bottles of clam juice & the juice from a tall can of chopped clams (Sam's), as well as 3 heaping Tbs of seafood base. Stir to mix and add 1 lg bottle of Clamato juice. I break up 2 lg cans of tomatoes-minus the juice-in my food processor-just until the tomatoes are somewhat chopped, then add to the soup pot w/the juice from the tomatoes as well. Add S&P to taste. Add thinly sliced carrot coins (I quarter the coins from the larger end of each carrot)-simmer until they're half done, then add potatoes in small bite size pieces and simmer until potatoes are just almost done. Add crumbled bacon, more chopped fresh parsley and turrn off the heat. Potatoes will continue to cook until tender. I always make this chowder the day before serving. I have yet-to find ONE restaurant in the Clearwater/St Pete area that even offers Manhattan Clam. It's always NE style-most are so thick it could be used for wallpaper paste! When I make it-I prefer the thinner version and add some dry vermouth to the chowder.