| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New England |
Soups |
5 |
Servings |
INGREDIENTS
| 3 |
sl |
Bacon |
| 1 |
lg |
Potato, peeled and cubed |
| 1 |
md |
Celery stalk, chopped |
| 1 |
sm |
Onion, chopped |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
cn |
Minced clams, 6 1/2 oz., Reserved liquor |
| 1/4 |
c |
Flour |
| 3 |
c |
Milk |
INSTRUCTIONS
In large saucepan,fry bacon until crisp; drain on paper towel. To drippings
add potato, celery, onion, salt, pepper, thyme and liquor from clams. Heat
to boiling and cook covered, about 10 minutes or until vegetables are
tender. Combine flour and milk, add to vegetable mixture. Heat over medium
heat until mixture thickens, stirring occasionally. Stir in clams. Heat
through, but do not boil. Garnish with crumbled bacon.
Recipe by: Pillsbury Kitchens' Cookbook Posted to MC-Recipe Digest V1 #590
by DR0983@aol.com on Apr 28, 1997
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