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Recipe by: freyr
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See below ingredients and instructions of the recipe
1/4 lb Butter (1 stick)
1 c Chopped onions
1 c Chopped celery
1/2 c Flour
4 c Clam juice, heated
2 oz Salt pork, scored
2 Bouillon cubes
12 oz Chopped clams
2 c Boiled, diced potatoes
Saute the onion and celery in the butter until the onion is
tranlucent. Add the flour to make a roux, stirring well. Add the
heated clam juice slowly, stirring constantly. Add the bouillon
cubes and scored salt pork. Stir in the clams and the potatoes.
Remove from the heat and let stand for 20 minutes. Remove the salt
pork before serving.
[Regis and Kathy Lee Live Program; Aug 12, 1992]
Posted by Fred Peters.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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