| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soup, Salad and v | 1 | Servings | ||
INGREDIENTS
| 4 | cn | Minced clams |
| 1/2 | lb | Lean bacon; finely diced |
| 3 | md | Onions; peeled and chopped |
| 1 | c | Celery; chopped & sauteed |
| 3 | lg | Potatoes; peeled and cubed 1/2 inch thick |
| 1/2 | ts | Pepper |
| 1 | ts | Dried basil |
| 1 | ts | Thyme |
| 1 | c | Water -Beurre Manie— |
| 1 | qt | Half and half |
| 3 | tb | White flour mixed w/3 tablespoons butter |
| Use parsley and paprika for garnish |
INSTRUCTIONS
Fry bacon until crisp. emove all but 3 tablespoons of grese. Saute onions until transparent. Add clam broth, 1 cup water and diced potatoes, pepper, basil and thyme. Simmer only until potatoes are firmly cooked. Thicken at this point with the Buerre Manie mixture (flour and butter). Add thickening and whisk a few minutes. Add clams. Don't add clams earlier. NOTES : This was a recipe from the 1970s from a soup and sandwich shop at a mall near my home. They've long since gone out of business, but my cousin gave me the recipe from their shop. Recipe by: Bread Board Restaurant Posted to TNT - Prodigy's Recipe Exchange Newsletter by TRANSCRIBE@aol.com on Oct 22, 1997
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