Clam Chowder II
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Yield: Serves 4-6
Vermouth and bacon make a distinctive difference.Ingredients:
24 clams2 cups dry vermouth
2 cups water
3 slices bacon, chopped
1 onion, peeled and chopped
2 potatoes, peeled and chopped
2 cups cream
Salt and pepper to taste
Instructions:
Scrub clams and place in soup kettle with vermouth and water. Cover and simmer until shells open. Remove clams with slotted spoon. Strain liquid through double thickness of cheesecloth and set aside. Chop clams and set aside. Clean kettle and fry bacon in it until crisp. Remove with slotted spoon and set aside. SautBrowse Similar Recipes
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