| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
lg |
Russet potatoes; peeled and chopped into 1/2" cubes |
| 1 |
md |
Onion; chopped |
| 1 |
c |
Bottled clam juice |
| 2 |
c |
Fresh clams; chopped -or- |
| 4 |
cn |
Chopped clams; 6.5 ounce,liquid reserved |
| 1 |
c |
Whipping cream |
| 3 |
tb |
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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