fry 4 strips of bacon, then slightly sautee:
1/2 cup onions
1/2 cup celery
1/4 cup carrots all finely diced.
add
1.5 cups chicken broth
1 8 oz bottle of clam juice.
4 6.5 oz cans of drained clam juice
16 oz diced tomatoes
1 cup V8
1 T of woos
1 t of Phillips seafood seasoning or Old Bay
1 t of black pepper
1 t garlic granules
and bring to a simmer for 20 minutes, then add
1 russet potato, diced.
Check with a fork for doneness after about 12 minutes
add the clams at last and turn off
the heat, let it sit for 5 minutes,
clams will still be tender. scoop
from the bottom.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment