| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | New England | Fish, New england, Soups, Appetizers | 2 | Servings |
INGREDIENTS
| 1 | Bacon – slice | |
| 2 | tb | Onion |
| 1 | Potato – small | |
| 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | cn | Minced Clams |
| 1 | c | Milk |
| 1 | tb | Butter |
INSTRUCTIONS
Cook bacon, drain on paper towels and reserve drippings. Saute onion in reserved drippings until tender. Set aside. Combine potato, water, salt, pepper and cook until tender. Stir in clams, milk, butter and onion. Heat thoroughly. Springle crumbled bacon over each serving From: Charlotte Grunwald's Private Collection of Authentic New England Cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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