dd the bread to the food processor along with the garlic
br>Puree' tomatoes in a food processor or blender and add
garlic cloves and shallot into food processor with chopping blade and
In a food processor, puree the cilantro, mint,
ogether the milk, jam and food coloring in a small bowl
Combine all ingredients in a blender or food processor; puree until smooth.
he vegetable mixture to a food processor.
Stir 2 cans
nife and put in a food processor.
transfer to a
n large pieces. In a food processor fitted with a steel
ell. Stir together buttermilk and food color. Mix flour, cocoa and
itter).
Add reserved clam juice, bottled clam juice, basil, and crushed
p to 2 hours.
Food Processor Method:
Place the
iquid), clam juice, potatoes, salt and pepper.
Using a food processor
ams and white potatoes and clam juice to the pot.
In a large stock pot cook bacon until crisp.
Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender.
Add flour and cook for another 3-4 minutes over low heat.
Add all the dairy products, clam juice and clam concentrate.
Heat until just under boiling point and then add chopped clams and potatoes.
Bring to a boil slowly, cook for 2-3 minutes.
Add dill and parsley and serve steaming.
hile stirring occasionally.
Add clam juice and dairy products.
Drain clams, reserve liquid. Combine calm juice and clam liquid.
Brown onions, garlic, and celery in pan with the butter, saute for 8 minutes or until tender. Add clam juice mixture, potatoes, and next 4 ingredients (up to and including bay leaf), bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender.
Combine milk and cornstarch stirring with a whisk until smooth, add to pan. Stir in clams and half and half. Cook for 5 minutes and discard bay leaf.
Melt margarine in dutch oven, add onions, celery and saute until tender.
Add flour to make a roux and cook over low heat 10 minutes, stirring constantly to prevent scorching.
Gradually add hot milk, stirring constantly to maintain smoothness.
Add clam juice and chopped clams and cook 20 minutes more.
Add green pepper, thyme and pepper.
When green peppers are tender, add potatoes cut into small chunks and cook 10 minutes more.
dditional 5 minutes.
Add clam juice and hearts of palm
In a 3 quart saucepan, brown bacon over medium heat (do not drain drippings).
Add potato and onion and saute for about 7 minutes.
Drain the minced clams and reserve the liquid.
Add clam juice and reserved clam liquid to mixture in saucepan.
Cover and simmer 15 minutes or until potato is tender.
Stir in cream and clams and bring to a slow simmer.
DO NOT BOIL.
Serve with crackers.