| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Soups, Fish, Appetizers, Londontowne |
4 |
Servings |
INGREDIENTS
| 1 |
qt |
Steamed softshell clams |
| 3 |
|
Medium potatoes, diced |
| 1/4 |
lb |
Butter |
|
|
Salt/pepper to taste |
| 1 |
|
Onion |
| 2 |
tb |
Chopped parsley |
| 2 |
c |
Milk |
INSTRUCTIONS
Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parseley, salt and pepper, and clams with their juice. Just before serving
add 2 cups milk and heat but do NOT boil.
Mrs. William McG. Harlow
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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