| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups, Pork |
10 |
Servings |
INGREDIENTS
| 24 |
|
Fresh cherrystone or chowder |
| 4 |
c |
Water |
| 1/4 |
lb |
Salt pork, diced |
| 2 |
|
Onions, finely chopped |
| 1 1/2 |
c |
Chopped celery |
| 4 |
|
Potatoes, peeled and diced |
| 3 |
c |
Tomato juice |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1/2 |
ts |
Thyme |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 20 Wash the clams
well and place in a kettle with the water. Simmer until the shells open.
Discard any clams that "do not" open. Drain and reserve 3 cups of the
broth. Saute the salt pork until it is crisp and light brown. Add the
onions and celery and saute until they are translucent but not brown. Add
the potatoes, reserved clam broth, tomato juice, salt ans pepper. Bring to
a boil, cover, and simmer for about 15 minutes, until potatoes are barely
tender. Meanwhile, remove the clams from their shells and chop fine orput
through a food grinder. Add the thyme and chopped clams to the potatoes.
Cover and cook for 5 minutes longer. SOURCE: N.Y.Times Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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