| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish and se, Soups |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Water or fish stock; 1 1/2 liters |
| 2 |
cn |
Clams |
| 3 |
oz |
Bacon; diced |
| 1/2 |
lb |
Potatoes; diced |
| 1/2 |
lb |
Onions; chopped |
| 2 |
tb |
Flour (up to 3) |
| 3 |
tb |
Butter |
| 2 |
c |
Milk |
| 1 |
c |
Fresh cream or heavy cream |
| 1 |
|
Shallot; chopped |
| 2 |
|
Ribs celery; diced |
|
|
Salt and freshly ground pepper, to taste |
| 1 |
pn |
Cayenne pepper |
INSTRUCTIONS
1. Dice potatoes and cook them in the fish stock r.
2. Drain clams and add juice to stock, reserving clams
3. Drain the potatoes and save liquid.
4. Meanwhile, cook bacon in another pan to render its fat.( do not let it
brown)
5. Discard most of the bacon fat, leaving 1 T.
6. Add butter to the pan and cook the onions until soft.
7. Stir in shallots and cook 1 minute.
8. Stir in flour to make a blond roux.
9. Let cool a little.
10. Add the stock, stirring constantly to avoid lumps. Simmer 15 minutes,
stirring occasionally.
11. Add milk
12 .Add salt and pepper.
13. Add the clams and the potatoes, simmer 15 minutes. Stir occasionally
14. Stir in cream and cayenne, bring to a boil.
Serve at once.
NOTES : I like to serve mine in individual round sourdough bread:
Recipe by: Miriam Podcameni Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Oct 18, 1997
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