| 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
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”