Dozen chowder clams, opened, drained and chopped (Reserve broth and strain.)
3
md
Potatoes, diced
2
md
Onions, diced
1/4
Ib bacon or fat back finely diced
6
c
Water
1
c
Celery, finely diced
1/2
c
Fresh parsley, chopped finely Salt and Pepper to taste Cornstarch
INSTRUCTIONS
Dice potatoes and soak in cold water 10-15 minutes. Drain. Add bacon to
soup pot with water, onions, potatoes, celery and parsley. Cook over medium
heat until potatoes and onions are almost tender (20-30 minutes). Add
chopped clams and reserved strained broth. Thicken with cornstarch and cold
water so clams and veggies just float.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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