| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Soups | 1 | Servings | |
INGREDIENTS
| 4 | oz | Bacon; small dice |
| 1 | oz | Olive oil |
| 4 | oz | Celery; small dice |
| 3 | oz | Green bell pepper; small dice |
| 2 | oz | Leeks; white part only, small dice |
| 1 | oz | Red onion; small dice |
| 1 | oz | White onions; small dice |
| 1 1/2 | ts | Garlic; minced |
| As needed flour | ||
| 25 | oz | Plum tomato; seeded, peeled, small dice |
| 16 | oz | Tomato juice |
| 32 | oz | Clam juice |
| 1/3 | c | White wine |
| 1/8 | c | Lemon juice |
| 1 | tb | Worcestershire sauce |
| 1 | lg | Potato; small dice |
| 3 | Bay leaf | |
| 2 | ts | Thyme |
| 1 | ts | Celery seed |
| 1 | tb | Tabasco sauce |
| 1 | ts | Black pepper |
| 16 | oz | Whole baby clams |
INSTRUCTIONS
1. Cook bacon translucent, add oil 3/4 the way through. 2. Saute all in the next recipe group until transparent, cook out the moisture. 3. Add the garlic, saute another 3 minutes. 4. If there is excess fat add alittle flour to absorb then cook out. 5. Add all ingredients in the next recipe group to the pot & simmer 15 minutes. 6. add the next recipe group to the pot & simmer another 5 minutes. 7. add potatoes & simmer 15 minutes. 8. combine the spices & herbs then add to the pot. 9. Add the clams and simmer approx. 10 minutes. NOTES : YIELDS: 1 1/2 QUARTS Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 531 by CuisineArt <CuisineArt@aol.com> on Jan 15, 1998
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