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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