Yield: 1 Servings
Measure | Ingredient |
---|---|
4 slices | Bacon; coarsley chopped |
3 \N | Green onions; chopped |
5 mediums | Potatoes; peeled and cut into 1/2 inch cubes |
2 tablespoons | Chopped green pepper |
1 \N | Stalk celery; sliced |
1 \N | Garlic clove; minced |
2 cups | Water |
1 teaspoon | Salt |
½ teaspoon | White pepper |
1 teaspoon | Tsp Worcestshire sauce |
4 drops | Tabasco Sauce |
2 cups | Raw clams with juice |
2 cups | Half and half |
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@...> on Oct 20, 1997