| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 1 |
T |
Butter |
| 1 |
|
Russet potatoes, peeled and |
|
|
chopped into 1/2" cubes |
| 1 |
|
Onion, chopped |
| 1 |
c |
Bottled clam juice |
| 2 |
c |
Fresh clams, chopped -or- |
| 4 |
|
Chopped clams, 6.5 |
|
|
ounceliquid reserved |
| 1 |
c |
Whipping cream |
| 3 |
T |
Fresh dill, chopped |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium heat. Add potato and
onion. Cook until onion in tender, about 6 minutes. Add enough bottled
clam juice to reserved clam broth to measure 2 cups. Add to saucepan.
Cover and cook until potato is tender, about 12 minutes. Add clams,
cream and dill. Bring to a simmer. Season with salt and pepper.
Recipe by: Locke-Ober Restaurant Posted to recipelu-digest Volume 01
Number 537 by Kj375 <Kj375@aol.com> on Jan 15, 1998
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