| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Soup | 8 | Servings |
INGREDIENTS
| 25 | Clams | |
| 1/2 | c | Water; boiling |
| 1/2 | lb | Salt pork; finely chopped |
| 6 | Potatoes; diced | |
| 4 | Onions; sliced | |
| 8 | c | Milk |
| 3 | tb | Flour |
| 2 | tb | Butter |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Date: Sun, 21 Apr 1996 04:29:32 -5 From: "Greg - LiveTV" <LiveTV@en.com> Scrub clam shells well to remove all sand. Lay in the bottom of a large kettle and cover with the boiling water. Cover the kettle and let steam about 15 minutes. Open the clams, saving all the liquor. Chop clams. Fry the pork about 5 minutes. Add the potatoes, onions and clam liquor, and cook about 15 minutes. Then add the clams and boil for 20 minutes. Melt the butter, add the flour and blend, stir in the milk and cook about 10 minutes. Add seasonings. Combine both mixtures and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”