| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New England | Soup | 6 | Servings |
INGREDIENTS
| 24 | Clams | |
| 3 | c | Water |
| 1/2 | lb | Pork; diced |
| 3 | tb | Butter |
| 1 | Onion; sliced | |
| 3 | Potatoes; diced | |
| 1 3/4 | c | Half & Half |
| 1 | tb | Soy sauce |
| 2 | Cloves garlic; crushed | |
| 1 | ts | Basil |
| 1 | ts | Parsley |
| 1 | ts | Thyme |
INSTRUCTIONS
Date: Sun, 21 Apr 1996 04:29:32 -5 From: "Greg - LiveTV" <LiveTV@en.com> Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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