| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Soups, Fish, Appetizers, Londontowne | 4 | Servings | |
INGREDIENTS
| 1 | qt | Steamed softshell clams |
| 3 | Medium potatoes, diced | |
| 1/4 | lb | Butter |
| Salt/pepper to taste | ||
| 1 | Onion | |
| 2 | tb | Chopped parsley |
| 2 | c | Milk |
INSTRUCTIONS
Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parseley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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