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36 ea live clams 3 ts basil
3 tb butter 1/2 ts thyme
3/4 lb pork, diced 1 ea bay leaf
4 ea onions, chopped 3 ea cloves garlic, diced
4 ea tomatoes, chopped 1 tb soy sauce
2 1/2 c chopped celery 2 1/2 qt liquid (clam cooking water +
1 1/2 c chopped carrots 4 ea potatoes, diced
3 ts fresh parsley
6 servings
Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, and mince fine; reserve. Strain clam liquid and
reserve. Saute pork and onions in butter until onions are clear. Add
tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
liquid (clam cooking water plus additional water, if needed); simmer,
covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and
simmer another 8 minutes. Adjust seasonings if necessary. Serve
immediately, with crackers. Serves 6
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3 tb butter 1/2 ts thyme
3/4 lb pork, diced 1 ea bay leaf
4 ea onions, chopped 3 ea cloves garlic, diced
4 ea tomatoes, chopped 1 tb soy sauce
2 1/2 c chopped celery 2 1/2 qt liquid (clam cooking water +
1 1/2 c chopped carrots 4 ea potatoes, diced
3 ts fresh parsley
6 servings
Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, and mince fine; reserve. Strain clam liquid and
reserve. Saute pork and onions in butter until onions are clear. Add
tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
liquid (clam cooking water plus additional water, if needed); simmer,
covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and
simmer another 8 minutes. Adjust seasonings if necessary. Serve
immediately, with crackers. Serves 6
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