| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Cklive21 |
1 |
servings |
INGREDIENTS
| 16 |
|
Cherrystone clams; fresh, in the shell |
| 2 |
c |
Fish stock |
| 1 |
|
Strip bacon; julienne |
| 1/4 |
c |
Onions; medium diced |
| 1/4 |
c |
Celery; medium diced |
| 1/2 |
c |
Idaho potatoes; peeled, medium dice |
| 1 |
|
Sage leaf; fresh |
| 1/4 |
ts |
Thyme; dried leaves |
| 1 |
|
Bay leaf |
| 3 |
dr |
Tobasco sauce |
| 1/2 |
ts |
White worcestershire sauce |
| 1/2 |
c |
Evaporated skimmed milk |
| 2 |
tb |
Arrowroot |
| 1/4 |
c |
Scallions; sliced |
|
|
Chives; fresh, sliced |
|
|
Parsley; fresh, chopped |
INSTRUCTIONS
GARNISH
Steam the clams in the stock. Remove the clams, chop the meat, and
reserve. Strain the steaming liquid through cheesecloth. Reserve.
Render the bacon. Add the onions and celery and saute until
transulent. Add the stock, potatoes, sage, thyme, bay leaves, tobasco
and worcesterchire. Simmer until the potatoes are tender. Combine the
evaporated skimmed milk and the arrowroot. Gradually stir this
mixture into the soup and continue to simmer for a few minutes, until
thickened. Add the scallions. Add the reserved chopped clams and
fresh herbs just before serving.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 629 Calories (kcal); 17g Total Fat; (27% calories from
fat); 40g Protein; 60g Carbohydrate; 107mg Cholesterol; 888mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1
Fat;
1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9414
Converted by MM_Buster v2.0n.
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