| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Salt pork; diced, (browning time 10 minutes) |
| 1 |
lg |
Onion; chopped |
| 3 |
|
Stalks celery; diced |
| 2 |
|
Carrots; diced, (1 cup) |
| 4 |
md |
Potatoes; diced, (2 cups) |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Thyme |
| 2 |
c |
Water |
| 1 |
cn |
(2 1/2#) tomatoes |
| 1 |
qt |
Shucked clams and juice |
INSTRUCTIONS
In a Dutch Oven on top of the stove, cook the diced salt pork until brown
and crisp. Add the chopped onions and celery and saute until golden. Add
the diced green pepper, carrots, and potatoes, salt, pepper, bay leaf,
thyme, water and tomatoes. Cover and simmer gently until vegetables are
tender (about 1 hour). Add chopped clams and juice and cook 5 minutes more.
Serve steaming hot with crusty French bread. Serves 6 or more.
Posted to EAT-L Digest by RF and Joanna <rfalcon@MAILER.FSU.EDU> on Mar
12, 1998
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”