| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New England |
Soups |
1 |
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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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