|
| |
| Level of Difficulty | Easy |
| 20 oz canned clams, minced, drained and juice reserved |
| 2 medium celery, stalks, chopped |
| 1 medium green pepper(s), chopped |
| 1 medium carrot(s), chopped |
| 2 small potato(es), peeled and chopped |
| 14 1/2 oz canned diced tomatoes, Italian-style, undrained |
| Place reserved clam juice in a liquid measuring cup; add water so that the total mixture equals 1 |
| In a large saucepan, combine juice mixture, celery, pepper and carrot. Bring to a boil, reduce heat, |
| cover and simmer until vegetables are tender, about 10 minutes. |
| Stir in potatoes, undrained tomatoes, broth and cayenne pepper. Bring to a boil, reduce heat, cover |
| and simmer for 10 minutes more; stir in clams. Return to a boil, reduce heat and cook for 1 to 2 |
| minutes more until warmed through. Yields about 1 1/2 cups per serving. |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated