CLAM: San Francisco Style Clam Chowder
Source of Recipe
"San Francisco A La Carte", The Junior League of San Francisco
Recipe Introduction
I lived in the San Francisco Bay Area for 34 years and this is the type of clam chowder we ate on the west coast. It doesn't come up to the richness of the New England clam chowder loved so well by me when I lived in New York. This, however, is a delicious soup.
* Exported from MasterCook *
San Francisco Style Clam Chowder
Recipe By : The Junior League of San Francisco
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices bacon -- coarsely chopped
3 green onions -- chopped
5 medium potatoes -- peeled, cut in 1/2"
2 tablespoons green pepper -- chopped
1 stalk celery -- sliced
1 garlic clove -- minced
2 cups water
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon Worcestshire sauce
4 drops Tabasco Sauce
2 cups raw clams with juice
2 cups half and half
cubes
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 minutes; or until the potatoes are tender.
In a separate pan heat the clams and their juice for approximately 3 minutes, or until tender. Add the clams and juice to the kettle, pour in the half and half. Heat, stirring until piping hot. **Do not boil***
Source: San Francisco A La Carte cookbook, by The Jr. League of San Francisco.
Source:
"San Francisco A La Carte"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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