2 tbsp (25 g) 1 oz butter, or 2 tablespoons oil
4 oz (100 g) salt pork, diced
2 medium onions, chopped
2 medium potatoes, peeled and diced
1 pint (600 ml) milk
salt
pepper
1 x 275 g (10 oz) can clams
chopped parsley and butter to garnish
4 oz (100 g) salt pork, diced
2 medium onions, chopped
2 medium potatoes, peeled and diced
1 pint (600 ml) milk
salt
pepper
1 x 275 g (10 oz) can clams
chopped parsley and butter to garnish
method
1. Melt the butter, or heat the oil, in a saucepan and fry the salt pork until it is crisp.
2. Add the onions and continue cooking until they are softened.
3. Add the potatoes and milk, stir well and cook until the potatoes are tender.
4. Add salt, pepper and the clams with their liquor and heat through gently, stirring well.
5. Serve hot, with each bowl garnished with parsley and a knob of butter.
2. Add the onions and continue cooking until they are softened.
3. Add the potatoes and milk, stir well and cook until the potatoes are tender.
4. Add salt, pepper and the clams with their liquor and heat through gently, stirring well.
5. Serve hot, with each bowl garnished with parsley and a knob of butter.
serving amount
serves 4
rate this recipe
6.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
