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Yield:
1
Ingredients:
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Four-to-Six servings) |
| 1 lrg |
onion, chopped or minced |
| 1/2 x |
green bell pepper, minced |
| 3 x |
to 4 stalks of destringed celery, chopped |
| 1 x |
to 2 carrots, diced |
| 5 x |
to 6 small potatoes (or more to taste), |
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coarse diced |
| 1 tbl |
bacon fat (butter or olive oil can be used, but bacon fat is more flavorful) |
| 1/2 cup |
cooking sherry (optional) |
| 1 x |
1-pound can stewed tomatoes with peppers |
| 3 cup |
of homemade chicken broth (or use 2 one-pound cans) |
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hot sauce to taste (at least 3 drops, more to taste) |
| 2 sm |
cans chopped or minced clams |
| 1 can |
whole baby clams (about a one-pound size) |
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green onion tops, minced or finely sliced-off one |
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bunch or two |
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chopped parsley (quantity is up to you) |
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fresh lemon juice mixed with lemon pepper marinade, |
Instructions:
Instructions: Saute the onion and bell pepper in bacon fat. In a large pot, combine all ingredients except for the clams and the garnishes. Cook until the potatoes are done to your liking. Add undrained clams, the green onion tops, the parsley, and the lemon mix and cook about five to ten minutes more. Good with hot crusty French bread and tossed green salad.
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