CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
New England |
Soups |
6 |
Servings |
INGREDIENTS
24 |
|
Clams |
3 |
c |
Water |
1/2 |
lb |
Pork, diced |
3 |
tb |
Butter |
1 |
|
Onion, sliced |
3 |
|
Potatoes, diced |
1 3/4 |
c |
Half & half |
1 |
tb |
Soy sauce |
2 |
|
Cloves garlic, crushed |
1 |
ts |
Basil |
1 |
ts |
Parsley |
1 |
ts |
Thyme |
INSTRUCTIONS
Combine clams, their liquid and water; bring to a boil. Drain clams,
reserving liquid. Remove clams from shells; chop meat; set aside. In
butter, fry pork with onions, until onions are clear. Add potatoes and
liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and
clams. Heat through. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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