| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon; coarsley chopped |
| 3 |
|
Green onions; chopped |
| 5 |
md |
Potatoes; peeled and cut into 1/2 inch cubes |
| 2 |
tb |
Chopped green pepper |
| 1 |
|
Stalk celery; sliced |
| 1 |
|
Garlic clove; minced |
| 2 |
c |
Water |
| 1 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 1 |
ts |
Tsp Worcestshire sauce |
| 4 |
dr |
Tabasco Sauce |
| 2 |
c |
Raw clams with juice |
| 2 |
c |
Half and half |
INSTRUCTIONS
Saute bacon until crisp in a large skillet. Add onions, potatoes, green
pepper, celery and garlic. Add 2 cups of water and season with salt and
pepper, Worcestershire and Tabasco. Cover the kettle and simmer for 15
mins; or until the potatoes are tender. In a separate pan heat the clams
and their juice for approx 3 mins, or til tender. Add the clams and juice
to the kettle, pour in the half and half. Heat, stirring until piping hot.
**Do not boil*** Makes 6 servings.
>From San Francisco A La Carte cookbook by Jr. League San Francisco.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "janet toomey"
<lovefd@hotmail.com> on Oct 20, 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”