From By Nisha Kapoor - Free Press Journal
Ingredients
2 cups clams
1 cup chopped potatoes
1/4 cup chopped capsicum
1/4 chopped celery
1 tbsp butter
1/4 cup chopped onion
1/4 tsp pepper
4 cups water
2 cups milk
1 cup fresh cream
Salt as per taste
Method:
- Boil clams in 2 cups water till cooked
- Remove clams, and retain the stock
- Chop the clams
- In another 2 cups water boil potatoes and celery till tender
- Heat butter in pan
- Saute onion till transparent, add capsicum and saute for another 2-3 minutes
- Pour vegetables and its stock
- Also add the clam stock
- Bring to boil, simmer for 5 minutes on slow flame
- Add clams, salt and pepper
- Add milk and cream
- Bring to simmering point
- Serve hot
Non Veggies Index
