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Ingredients Jump to Instructions ↓

  1. --PHILLY.INQUIRER--

  2. 2 Dozen littleneck clams,scrub

  3. 1 qt Water

  4. 1/4 lb Bacon,diced

  5. 1 lg Onion,diced

  6. 1 tb Flour

  7. 1 lb Potatoes,diced

  8. Salt to taste Pepper to taste 3 c Milk

  9. --IRWIN E.SOLOMON--

  10. 2 dozen scrubbed littleneck clams to

  11. 1 qt boiling water.Simmer until clams open.Remove as they open; remove from shell.Chop and reserve.Strain cooking liquid through several layers of damp cheesecloth and reserve,adding any liquid that seeps from the clams as they sit.In large heavy soup pot,render all fat from

  12. 1/4 lb. finely diced bacon.Remove crisp bacon bits; blot on paper towels.Save.Add

  13. 1 large diced onion to hot fat; cook over moderate heat until softened.Add

  14. 1 tbs.flour; cook

  15. 1 minutes stirring constantly.Add reserved clam cooking liquid and 1 lb.diced potatoes; cook until potatoes are barely tender.Add chopped clams,reserved bacon bits; season to tast with salt and pepper.Heat

  16. 3 cups milk seperately; add to soup...

  17. --Manhattan Mussel Chowder--

  18. 2 cups chopped canned tomatoes,

  19. 1 cup vegetable juice cocktail,

  20. 1 diced seeded bell pepper,

  21. 1 bay leaf,

  22. 1/4 tsp. each dried oregano,basil, and dash of hot pepper sauce as soon as potatoes are cooked.Simmer

  23. 5 more minutes.Omit milk... --

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