| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
New England |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Salt pork or bacon; diced |
| 2 |
md |
Onions; sliced ( I chop mine) |
| 3 |
|
Dozen hard-shell clams; shucked, with liquid reserved, I used 2 cans of chopped clams from the supermarket |
|
|
Water |
| 2 |
tb |
All-purpose flour |
| 3 |
lg |
Potatoes; diced (3 cups) |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Celery salt |
| 1/4 |
ts |
Pepper |
| 3 |
c |
Milk |
| 1 |
tb |
Butter or margarine |
|
|
Parsley for garnish; (optional) |
INSTRUCTIONS
1. In 3-quart saucepan over medium heat, cook salt pork until lightly
browned; add onions and cook until tender, about 5 minutes.
2.Add enough water to clam liquid to make 2 cups.
3.stir flour into onion mixture until well blended. Gradually stir in
clam-liquid mixture and cook, stirring constantly, until slightly
thickened. Stir in potatoes, salt, celery salt, and pepper; cover and cook
until potatoes are tender, about 10 minutes.
4. Chop clams; add clams, milk, and butter to pan; cover and cook until
heated through, about 5 minutes, stirring. Garnish with parsley.
Posted to MC-Recipe Digest V1 #971 by linmontoya@juno.com (Linda Montoya)
on Dec 26, 1997
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