Well first, only pints are approved for any product containing clams so you'd have to restrict yourself to pints - no quarts. No processing time is provided for quarts and even if there was one it would likely be well over 3 hours since pints are 1 hr. and 40 minutes. So this is one of those cases where the cost of processing would outweigh any convenience gained. Especially so since you already have the canned clams and the frozen potatoes so can easily make it just before serving. ;) Second, you'd have to can it by the soups rule of 1/2 and 1/2 so it would be much more diluted that you are used to - more watery than normal clam chowder and less desirable IMO. Some recipes can only be stored long term as separate components and then mixed and cooked at serving time and this is one of them I think. And yes, you would have to use the same pressure canning processing time even if you leave out the salt pork. Removing ingredients does not affect required processing time as a general rule. But all that may be moot because there are no approved recipes for re-canning any seafood products that I know of or can find. NCHFP stipulates fresh clams only. Re-canning just like re-freezing is strongly discouraged. In the case of seafood this is likely because seafood (esp. clams) are high botulism risk foods. So sorry, but I would have to say no on this one but wait and see what others suggest, ok? Especially Linda Lou as she knows all the exceptions to the rules that are allowed. Dave

Hmmmm...... I have some Alaska King Crab leg meat leftover from a crab binge two nights ago , made stock from the shells so I have that too. I've been trying to decide what to do with the leftover crab meat and had settled on crab cakes but it wasn't doing it for me.....maybe the bisque. With a salad we could call that supper! Thanks !

"The Oyster Bar is a great place in NYC." Indeed!!! That menu hasn't changed noticeably in decades. It's an incredible selection and you can count on everything to be just excellent. All the preparations are classic, no chasing after trends. I'm always amazed at the oyster selection. Desert lovers will be happy there too. It has a unique business-like ambience with rather industrial, tiled, vaulted ceilings. Out-of-towners should be aware that they aren't open week-ends, so plan your days accordingly. It's hard to describe this restaurant adequately. It has style, history, a special type of charm and that astounding menu. I can't think of a place I'd rather eat. I wish I could get there often. Jim

Darn. I have a favorite Manhattan (red). I make one like this but this sounds better with the bacon. I'd chose thyme over dill plus 1/4 tsp crushed fennel seed and a clove of garlic. 1/4 c. dry white wine is an option. And never never do I simmer clams for 45 min.! 5 min. in the hot soup is plenty. Posted by shaun (My Page) on Mon, Jan 11, 10 at 21:16 I tried a new recipe tonight that was originally posted by gardengrl on 2/5/09: Awesome Clam Chowder 6-7 pieces bacon, cut into small pieces 1 med onion, chopped 2 (5 ounce) cans baby clams, with juice reserved 1 bottle clam juice 5 potatoes, peeled and cubed into 2" chunks 2 (10 1/2 ounce) cans cream of celery soup 1 cup heavy cream 1 cup milk 1 1/2 Tb butter 1 tsp dried dill weed (if you don't have dill weed, use thyme) 1 tsp pepper Salt to taste Add bacon to dutch oven and cook on medium heat until crispy. Add onion and cook until translucent. Add clam juice from both cans of clams plus bottle of clam juice. Add potatoes, bring to a simmer, and cover until potatoes are fork tender (about 15-20 minutes). Stir occasionally so potatoes won't stick. Add *clams*, soup, cream, milk, dill weed and stir together. Add butter and let melt into the chowder, then add pepper. Simmer for about 30-45 minutes or until thickened. Stir occasionally and add salt to taste. The only thing I did different was, I added some fresh garlic to this soup. This is really a delicious chowder and very easy to make. *clams are going to toughen --- add 5 min. before done.