Yield: 4 servings
Measure | Ingredient |
---|---|
24 eaches | Clams |
1¾ cup | Half & half |
3 cups | Water |
1 tablespoon | Soy sauce |
½ pounds | Sliced pork |
2 eaches | Cloves garlic, crushed |
3 tablespoons | Butter |
1 teaspoon | Basil |
1 each | Sliced onion |
1 teaspoon | Parsley |
3 eaches | Diced potatoes |
1 teaspoon | Thyme |
Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot.
Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 04-16-95