| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Soups, Seafood, Wrv |
10 |
Servings |
INGREDIENTS
| 24 |
|
Littleneck clams |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
Worcestershire sauce |
| 2 |
|
Ribs celery; dice |
| 3/4 |
lb |
Boiling potato; peel, dice |
| 1/4 |
lb |
Salt pork; dice |
| 1 |
md |
Onion; dice |
| 1/4 |
c |
All-purpose flour |
| 3 |
c |
Milk; scald |
| 1 |
c |
Half-and-half |
| 1/4 |
c |
Fresh parsley; mince |
INSTRUCTIONS
In large pot over high heat combine clams, salt, pepper, Worcestershire and
4 cups water; bring to a boil. Cook until clams open, about 5 minutes.
Discard any clams that do not open. Using slotted spoon remove clams;
reserve liquid. Remove meat from shells; return shells to pot with reserved
liquid. Dice meat; set aside. Over low heat simmer liquid and shells 15
minutes. Strain liquid; discard shells. Return liquid to pot over high
heat. Bring to a boil; reduce heat to low. Add celery and potatoes; cook
until vegetables are just tender, 12-15 minutes. Strain; reserve liquid and
vegetables separately. In same pot over medium heat cook pork until lightly
browned, about 5 minutes. With slotted spoon remove pork; reserve. Reduce
heat to medium. Add onion; cook until softened, about 5 minutes. Sprinkle
flour over onion; cook, stirring constantly, until smooth 1-2 minutes. Add
milk, half-and-half and reserved potatoes, celery, salt pork and clam meat;
heat through 2-4 minutes. Sprinkle with parsley. 233 cal 15 gr fat; 58%
fat. Source: Red Lion Inn, Stockbridge, MA. MM Waldine Van Geffen
vghc42a@prodigy.com.
Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check
them out for formatting errors, originally posted to Prodigy.
By VGHC42A WALDINE VAN GEFFEN Time: 12:28 PM on Apr 23, 1997
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