Egg harbor hurry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| N.J. Sea Grant Extension Service | ||
| 1½ | each | Dozen Chowder Clams |
| ½ | pounds | Bacon |
| 10 | eaches | Potatoes |
| 2 | eaches | Onions |
Directions
Open clams and cut in small pieces. Save juice or liquor. Peel and slice potatoes and onions. Cut bacon in small pieces and fry in a large cast iron skillet. Add sliced potatoes and onions, cover with clam juice, cover and simmer gently until potatoes are done. Add clams and cook for 10 minutes. Serve with black pepper. No salt needed. Shared By: Pat Stockett Submitted By PAT STOCKETT On 01-01-95