| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soups, Fish |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Diced bacon |
| 1 |
c |
Diced onions |
| 1/4 |
c |
Green pepper |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 3 |
c |
Bottled clam juice |
| 2 |
c |
Chopped clams |
| 1/2 |
ts |
Thyme |
| 2 |
tb |
Tomato paste or ketchup |
| 2 |
c |
Diced potatoes |
INSTRUCTIONS
PLACE BACON, ONION, PEPPER and butter in a 3-quart pot over medium heat and
cook, stirring, 10 minutes. Sprinkle with flour and mix. Add the clam
juice, clams, thyme and tomato paste. Cover, bring to a boil and simmer for
15 minutes. Add potatoes, replace cover and cook until potatoes are tender,
another 10 to 15 minutes. Taste for salt and pepper. Serve piping hot.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“WARNING: Exposure to the Son may prevent burning.”