| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Soup, Chowder, Clam, Mine | 1 | servings |
INGREDIENTS
| 4 | cn | (10oz) clams; not drained |
| 1 | lb | Bacon; diced |
| 2 | md | Onions; diced |
| 2 | cn | (15oz) evaporated milk |
| 2 | qt | Water |
| 3 | md | Potatoes; peeled and diced, up to 4 |
| 1/4 | c | Parsley; dried |
| 1 | ts | Garlic powder |
| 1 | ds | Cayenne |
| 2 | ts | Seasoned pepper |
| Good sized slab of butter | ||
| Salt to taste |
INSTRUCTIONS
In Dutch oven, brown bacon and onion together until onions are translucent (can start bacon first if crisper bacon is desired). Add Clams and their juice, parsley, garlic, cayenne, seasoned pepper and salt. Add 2 quarts water and the diced potatoes. Simmer until the potatoes are tender. Lower heat, add canned milk, and slab of butter. Simmer over low heat, (don't let it boil) for an additional 20 minutes or so to thoroughly blend flavours. This is an excellent soup, and is wonderful for dinner... Origin: Sharon Stevens Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98, converted by MM_Buster v2.0l.
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