"The belly rules the mind."--Spanish Proverb

Kathleen's Clam Bake Recipe

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Kathleen's Clam Bake image

 

This recipe for Kathleen's Clam Bake, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Carney
Added: Friday, October 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons olive oil
1 pound fresh Kielbasa chopped
3 garlic cloves, minced
2 dozen Little Neck clams, scrubbed
1 ˝ cup dry white wine
1 lemon, halved
1/4 cup roughly chopped parsley
2 bay leaves
Salt and pepper
I cup of sweet onion chopped in big pieces
1 bag of Trader Joe’s organic sweet corn
1 loaf of French bread for dipping into the broth

Directions:
Directions:
Heat oil over medium heat, then add the Kielbasa, and cook until lightly brown. Add the garlic and bay leaves and also sweet onion, and sauté until lightly brown. Add the clams and wine. Squeeze the lemon juice into the pan then add the halves plus the corn. The rind will add another dimension to the sauce. Cover and steam until the clams open, discard any that do not - add parsley… Remove from heat…

Personal Notes:
Personal Notes:
I hope everyone enjoys it!!

 

 

 

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