Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 lrg Spanish onion medium diced
- 2 x carrots diced
- 2 x celery ribs diced
- 1 x red bell pepper cored, diced fine
- 1 x yellow bell pepper cored, diced fine
- 1 x green bell pepper cored, diced fine
- 3 x garlic cloves finely minced
- 1 c. cream sherry
- 2 c. minced clams fresh or possibly canned
- Â Â (reserve juice from clams if using canned)
- 3 c. clam juice
- Â Â (use all bottled clam juice or possibly clam
- Â Â juice liquid removed from canned clams plus bottled juice)
- 3 c. chicken stock or possibly broth
- 2 Tbsp. clam paste
- Â Â (or possibly use clam base or possibly a fish bouillon cube)
- 2 Tbsp. chicken base
- 1/3 c. minced fresh parsley
- 1/3 c. fresh minced chives
- 4 ounce bacon finely diced,
- Â Â cooked till brown, liquid removed lightly
- 1Â 1/2 tsp freshly-grnd white pepper
- 1 Tbsp. Cajun seasoning
- Â Â (Paul Prudhomme brand or possibly other blend)
- 1 tsp cayenne pepper
- 1 tsp minced fresh basil
- 1 Tbsp. dry oregano
- 1 Tbsp. lemon pepper
- 1 tsp salt
- 2 c. diced canned tomatoes undrained
- 1Â 1/4 c. tomato puree
- Â Â (or possibly 12-ounce can tomato paste)
- 1 quart water
- 1 quart whipping cream
- 1 quart lowfat milk
- 2 x cooked baked potatoes peeled, diced
- 1/4 c. cornstarch mixed with
- 1/2 c. water till smooth
Description
Heat Extra Virgin Olive Oil In Large Saute/fry Pan. Add In Onion, Carrots, Celery, Bell Peppers And Garlic; Saute/fry Till Tender, About 5 Min. Add In Sherry And Cook Over Medium…
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