| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New England |
Soups, Clams |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter (1 stick) |
| 1 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1/2 |
c |
Flour |
| 4 |
c |
Clam juice, heated |
| 2 |
oz |
Salt pork, scored |
| 2 |
|
Bouillon cubes |
| 12 |
oz |
Chopped clams |
| 2 |
c |
Boiled, diced potatoes |
INSTRUCTIONS
Saute the onion and celery in the butter until the onion is tranlucent. Add
the flour to make a roux, stirring well. Add the heated clam juice slowly,
stirring constantly. Add the bouillon cubes and scored salt pork. Stir in
the clams and the potatoes. Remove from the heat and let stand for 20
minutes. Remove the salt pork before serving.
[Regis and Kathy Lee Live Program; Aug 12, 1992]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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