| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New England |
Soup |
6 |
Servings |
INGREDIENTS
| 3 |
sl |
Bacon; diced |
| 1 |
md |
Onion; chopped |
| 6 |
tb |
Flour |
| 1 1/2 |
c |
Non-dairy powdered creamer |
| 3 |
c |
Boiling water |
| 3 |
cn |
(7.5-oz) minced clams |
| 1 |
c |
Cooked potatoes; cubed |
| 2 |
tb |
Butter |
INSTRUCTIONS
Combine bacon and onion in saucepan, cooking until bacon is crisp and onion
tender. Blend in flour and cook 1 minute. Add creamer, then the boiling
water all at once, stirring constantly until smooth and thickened. Add
clams with their liquor and plop in the potatoes and butter. Heat through,
but do not boil. Serve with oyster crackers. Makes 7 cups, or 6-8 servings.
FOOD SECTION, ARKANSAS GAZETTE,
12/29/1966
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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