Stewed Clams Recipe
Ingredients
| 4 carrots, peeled and diced | ||
| Peas | 1 Cup (16 tbs), frozen | |
| 6 small new potatoes, peeled and diced | ||
| White onions | 6 Small, peeled | |
| Celery stalks | 4 , sliced | |
| 1 8 3/4-oz. can cream-style corn | ||
| Bay leaves | 2 | |
| Basil | 1/4 Teaspoon | |
| Rosemary | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Clam Juice | 1 10 1/2 Ounce | |
| 4 8-oz. cans minced clams | ||
| Butter | 1 Cup (16 tbs) | |
| Rounds of French bread, toasted | ||
Directions
Combine all ingredients in a large pan or Dutch oven, except clams, butter, and toast rounds.
Add enough water to barely cover vegetables.
Bring to a boil and simmer, covered, until vegetables are tender.
Add clams and butter; heat to melt butter.
Top with toasted bread rounds.
Add enough water to barely cover vegetables.
Bring to a boil and simmer, covered, until vegetables are tender.
Add clams and butter; heat to melt butter.
Top with toasted bread rounds.
Chef
