| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Soups, Seafood, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
pt |
Clams |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Potato; diced |
| 1 |
ts |
Salt |
| 1 |
c |
Corn, whole-kernel |
| 1 |
tb |
Butter |
| 1/4 |
c |
Bacon; chopped |
| 1 |
c |
Clam liquor and water |
| 1 |
ts |
Celery salt |
| 1 |
ds |
Pepper |
| 2 |
c |
Milk |
| 1/3 |
c |
Cracker crumbs |
INSTRUCTIONS
Drain clams and save liquor. Chop. Fry bacon until crisp; drain on
absorbent paper. Coon onion in butter until tender. Add liquor, potatoes,
seasonings and clams. Cook about 15 to 20 minutes or until potatoes are
tender. Add corn, milk, and butter; heat. Stir in crumbs. Garnish with
crumbled bacon sprinkled over top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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