Clam Chowder

Title:
Clam Chowder

Yield:
4 Servings

Categories:
Seafood,
Soups,
American




Ingredients:





 6 1/2 oz (1 can) baby clams; (Geisha)


     8 oz Clam juice


     4 sl Bacon; diced


     1 md Onion; diced


     2 lg Russet potatoes; peeled,


          -diced


          Milk; as needed to thin






 Drain clams and reserve juice. Saut? diced bacon in large pot. Remove


 bacon, drain off most of the fat and add onion and potatoes to bacon


 drippings. saut? lightly. Add clam juice to pot and simmer until potatoes


 are tender. pur?e half of the potato mixture in a food processor. Return to


 pot, add clams and heat. If too thick for your taste add a little milk.


 


 NOTES : Rich and delicious canned clams, onion, potatoes, clam broth and


 bacon; thinned with milk. Other clams could be used but the Geisha Baby


 Clams are very tender. (Not cut up rubber bands.)


 Recipe by: Marybeth Bontadelli


 


 Posted to MC-Recipe Digest V1 #963 by clgimenez@earthlink.net on