2cn Hbanks chopped sea clams
1cn Hbanks sea clam juice
2# Crimini mushrooms (sliced)
8oz CVF diced red onions
8oz CVF diced celery
8oz leeks (sliced)
8oz zucchini (sliced)
8oz yellow squash (sliced)
16oz CVF red potatoes (diced)
16oz Roseli diced tomatoes
1oz CVF fresh parsley (chopped)
1oz Roseli Chopped garlic
1tsp Monarch oregano leaf
1tsp Monarch thyme
1T Monarch six pepper blend
2T Monarch corn starch
2oz Roseli olive oil
Method: Sweat the onions, garlic, leeks, celery, zucchini, squash and mushrooms in the
olive oil until tender. Then add the juice from the clams, the clam juice, potatoes, tomatoes and seasonings simmer until potatoes are tender. Bring to a boil add corn starch
to thicken, add chopped clams and parsley simmer two minutes and serve.
Yield: 240 oz
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