Recipe Courtesy: Millie Mc. and Leo S.-
1 1/4 Lbs Small Red Potatoes Cut into cubes
3 Stalks Celery
1 Large Onion Diced
1 1/2 Lbs Fresh Clams liquid reserved
6 Slices Bacon
2 Cans Condensed Cream of Celery Soup
3 Cups Milk, 1/2 & 1/2 or cream
1/4 Tsp pepper
Salt to taste (optional)
1/2 Tsp Dried marjoram
3 Tbsp Flat Leaf Parsley
In a stock pot, fry the bacon until crisp. Set aside. Drain all but 1 – 2 Tbsp of bacon grease. Cook onions and Celery in grease on medium heat until translucent. Add potatoes, parsley and marjoram. Add clam juice or water to just cover potatoes. Cover and simmer until potatoes are fork tender.
Whisk together Cream of celery soup, milk (or cream) and black pepper. Add to pot. Gently heat through but DON’T BOIL. Crumble bacon into soup and add clams. Heat through again and serve.
Cheddar Bay Biscuits
Recipe Courtesy: Judy and Ron F.
1 Cup + 3 Tbsp Baking Mix
1 Cup Shredded Cheddar Cheese
1/3 + 1 Tbsp water
3 Tbsp Butter, melted
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/8 Tsp Dried Parsley
1/8 Tsp Salt
Preheat oven to 375. Line a cookie sheet with parchment.
Combine water, cheese and baking mix and form a dough ball. Add a tiny amount of water if the mix is not coming together. Divide into 6 biscuits and slightly flatten. Bake for 10 -12 minutes or until golden brown.
Meanwhile combine butter, and remaining ingredients. When biscuits come out of the oven, brush them with seasoned butter. Serve immediately.