| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
New England |
Soups, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
|
Dozen littleneck clams,scrub |
| 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
PHILLY.INQUIRER
IRWIN E.SOLOMON
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.....
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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