| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Dutch |
Soups, Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1 |
tb |
Vegetable oil |
| 1 |
cn |
No salt added tomatoes, 16oz chopped |
| 1 |
md |
Potato; peeled and diced |
| 1/2 |
c |
Chopped parsley |
| 8 |
oz |
Clam juice |
| 1/2 |
ts |
Dried thyme; crumbled |
| 1 |
sm |
Bay leaf |
| 1 |
cn |
Chopped clams, 6-1/2 oz. rinsed and drained |
| 3 |
tb |
Kikkoman Lite Soy Sauce |
INSTRUCTIONS
Saute onion and celery in hot oil in Dutch oven or large saucepan about 2
minutes, or until soft. Stir in next 6 ingredients and 3/4 cup water.
Cover and simmer 30 minutes, or until potato is tender. Stir in clams and
lite soy sauce; heat through.
Makes 4 to 6 servings.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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