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The Quilt Inn Country Cookbook
Aliske Webb
potatoes, bacon, thyme, salt and pepper. Reduce heat, cover and simmer 20 minutes
or until potatoes are tender. Add clams and juice and reheat but do not boil. Add
seasoning. Garnish with croutons and chopped green onion. Serve with light Reisling
white or Muscadet wine.
Lighthouse Pork and Clam Chowder
2
1
1
1
3
1
1
lb. boneless pork, cut in 1/2–inch cubes
cup white wine
tbsp. paprika
/2 tsp. salt
cloves garlic, minced
/4 tsp. fresh–ground pepper
bay leaf
Combine marinade ingredients and pour over pork cubes. Chill overnight. Drain
well.
Chowder:
2
1
1
1
1
1
1
1
tbsp. vegetable oil
cup onion, chopped
green pepper, chopped
clove garlic, minced
28–ounce can tomatoes
cup chicken stock
/4 cup tomato paste
/2 tsp. thyme
dash cayenne
1
1
bay leaf
5–ounce can clams with liquid
In heavy saucepan, heat oil and brown pork cubes. Add onions, green pepper
and garlic. Saute until softened. Add tomatoes, chicken stock, tomato paste, thyme,
cayenne, bay leaf and remaining marinade. Simmer on low heat for 1 hour. Garnish
with grated lemon rind and minced parsley.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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