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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