| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Cookbook, Restaurant, Soup | 6 | Servings | |
INGREDIENTS
| 4 | sl | Bacon; coarsely chopped |
| 3 | Green onions; chopped | |
| 5 | Red potatoes; medium size, unpeeled, cut into 1/2-inch cubes | |
| 1/3 | c | Green pepper; chopped |
| 1/3 | c | Celery; sliced |
| 3 | Cloves garlic; minced | |
| 1 | c | Cold water |
| 1 | c | Clam juice; (bottled is OK) |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 1 | ts | Worcestershire sauce |
| 2 | dr | Tabasco sauce |
| 19 1/2 | oz | Clams; (canned) with juice |
| 2 | c | Half and half; NO SUBSTITUTES |
INSTRUCTIONS
Saute' chopped bacon until crisp. Drain off 1/2 the fat and discard. Add onions, potatoes, green pepper, celery and garlic to bacon and remaining bacon fat. Add water and clam juice, salt, pepper, Worcestershire and Tabasco sauces. Cover and simmer for 15 minutes, or until potatoes are tender. In a separate pan, heat the clams in their juice and add to other mixture, along with the half and half. DO NOT BOIL! Serve in heated bowls. Makes 8 cups. Serves 6 Source: Café Beaujolais, by chef and owner: Margaret Fox (Mendocino, California) Adapted for MasterCook by Brenda Adams <adamsfmle@sprintmail.com> posted mc-recipe 11/10/96 Recipe By : Margaret Fox, Cafe Beaujolais, Mendicino, California Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 00:35:50 -0800 From: Brenda Adams <adamsfmle@sprintmail.com>
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