| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | American | Seafood, Soup, American | 4 | Servings |
INGREDIENTS
| 6 1/2 | oz | (1 can) baby clams; (Geisha) |
| 8 | oz | Clam juice |
| 4 | sl | Bacon; diced |
| 1 | md | Onion; diced |
| 2 | lg | Russet potatoes; peeled, diced |
| Milk; as needed to thin |
INSTRUCTIONS
Drain clams and reserve juice. Sauté diced bacon in large pot. Remove bacon, drain off most of the fat and add onion and potatoes to bacon drippings. sauté lightly. Add clam juice to pot and simmer until potatoes are tender. purée half of the potato mixture in a food processor. Return to pot, add clams and heat. If too thick for your taste add a little milk. NOTES : Rich and delicious canned clams, onion, potatoes, clam broth and bacon; thinned with milk. Other clams could be used but the Geisha Baby Clams are very tender. (Not cut up rubber bands.) Recipe by: Marybeth Bontadelli Posted to MC-Recipe Digest V1 #963 by clgimenez@earthlink.net on
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