| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New England |
Soup |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon |
| 3/4 |
ts |
Salt |
| 2 |
|
Green onions; chopped |
| 1/2 |
ts |
White pepper |
| 4 |
md |
Potatoes; peeled |
| 1 |
c |
Whipping cream |
| 3 |
tb |
All-purpose flour |
|
|
Parsley; chopped |
| 2 |
c |
Milk |
|
|
Basil leaves |
| 13 |
oz |
Clams; minced w/liquid |
INSTRUCTIONS
Date: Sat, 20 Apr 1996 13:03:18 -0500
From: awilson@tfs.net
Use a large, heavy saucepan. Yields 4 Servings Saute bacon until crisp. Add
the green onions and potatoes. Saute for a few minutes. Sprinkle with
flour. Add milk and stir to blend. Bring to a boil. Simmer, stirring, until
potatoes are tender. (20 minutes). Add salt and pepper. Add the clams with
their liquid. Add the whipping cream. Heat the soup, stirring, just until
simmering. Do not boil or clams will toughen. Sprinkle with parsley and
basil leaves. Serve at once.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #112
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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