| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New England | December 19 | 1 | servings |
INGREDIENTS
| 2 | lb | Boiling potatoes; peeled, diced |
| 4 | Bacon slices; chopped | |
| 1/2 | c | Chopped onion |
| 3 | tb | All purpose flour |
| 1 | 10 ounce can baby clams; drained, juices | |
| ; reserved | ||
| 1 | 8 ounce bott clam juice | |
| 1 | c | Whipping cream |
| 1 | c | Milk |
INSTRUCTIONS
Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain. Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through. Makes about 6 cups. Bon Appetit December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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