| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New England |
Soup |
4 |
Servings |
INGREDIENTS
| 2 |
|
Dozen Littleneck clams; scrubbed |
| 1 |
qt |
Water |
| 1/4 |
lb |
Bacon; diced |
| 1 |
lg |
Onion; diced |
| 1 |
tb |
Flour |
| 1 |
lb |
Potatoes; diced |
|
|
Salt to taste |
|
|
Pepper to taste |
| 3 |
c |
Milk |
INSTRUCTIONS
Date: Sun, 28 Apr 96 10:23:59 PDT
From: eboyd@shentel.net
Add 2 dozen scrubbed littleneck clams to 1 qt boiling water.Simmer until
clams open.Remove as they open; remove from shell.Chop and reserve.Strain
cooking liquid through several layers of damp cheesecloth and reserve,
adding any liquid that seeps from the clams as they sit.In large heavy soup
pot, render all fat from 1/4 lb. finely diced bacon.Remove crisp bacon
bits; blot on paper towels.Save.Add 1 large diced onion to hot fat; cook
over moderate heat until softened.Add 1 tbs.flour; cook 1 minutes stirring
constantly.Add reserved clam cooking liquid and 1 lb.diced potatoes; cook
until potatoes are barely tender.Add chopped clams,reserved bacon bits;
season to tast with salt and pepper.Heat 3 cups milk seperately; add to
soup.
Manhattan Mussel Chowder: Follow recipe for New England Clam Chowder using
mussels in place of clams and adding 2 cups chopped canned tomatoes,1 cup
vegetable juice cocktail, 1 diced seeded bell pepper,1 bay leaf,1/4 tsp.
each dried oregano,basil, and dash of hot pepper sauce as soon as potatoes
are cooked.Simmer 5 more minutes.Omit milk.
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