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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Clam Soup
      Yield: 4 Servings
     24    Cherrystone clams
           Cold water
      3 tb Olive oil
      2    Cloves garlic; minced
      4 c  Coarsely chopped skinned
           .. tomatoes
    1/4 c  Dry white wine
      1 c  Water
    1/4 c  Chopped parsley
  Wash and scrub clams well; discard any that are
  open. Soak clams for 30 minutes in cold water to
  cover. Heat oil in large saucepan. Add garlic;
  sauté 1 minute. Add tomatoes and wine; bring to a
  boil. Reduce heat to low and simmer for 15
  minutes. Keep warm while clams cook. Bring water
  to boil in large fry pan or Dutch oven with close
  fitting lid. Drain clams well, then place in pan.
  Cover and steam for 5-10 minutes until clams open.
  Discard any that don't. Place clams in shells in
  heated soup bowls. Strain clam broth through
  cheesecloth. Combine clam broth and tomato sauce;
  mix well, then pour over clams. Sprinkle with
  parsley and serve.

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Content ©1998
Last Modified Sunday, 30-Jul-2006 13:17:24 EDT