Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 35 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
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 T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by "janet toomey" on Oct 20, 1997
