| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Dozen fresh clams -or- |
| 10 1/2 |
oz |
Canned clams |
| 3 |
md |
Potatoes; cut into 1/2-inch cubes (up to 4) |
| 1/2 |
c |
Water |
| 1 1/2 |
|
Inch cube of salt pork |
| 1 |
md |
Onion; chopped |
| 1/3 |
c |
Chopped celery |
| 2 |
tb |
Flour |
| 1 1/2 |
c |
Canned tomatoes |
| 1/4 |
ts |
Sugar |
|
|
Salt and Pepper to taste |
INSTRUCTIONS
Steam clams and pry open. (If anyone needs help in how to do this, ask me).
Drain off liquid and measure; there should be about 1 cup. Cut clams finely
with kitchen scissors. Cook potatoes (about 2 cups cubed) in water until
just tender; do not drain. Cut salt pork into 3/8-inch cubes and render
over low heat in a large saucepan. Add onion and celery and saute' 3
minutes. Blend flour evenly into this mixture. Add tomatoes gradually,
stirring to keep smooth. Add potatoes and their liquid, clams, clam broth
and seasonings. Heat quickly to boiling. Serve at once. Makes about 7 cups,
or about 6 servings.
Posted to recipelu-digest Volume 01 Number 342 by ncanty@juno.com (Nadia I
Canty) on Dec 5, 1997
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