Jean, I got your delicious recipe for New England clam Chowder. I have some questions for you.
1. How are the potatoes cooked? Are they boiled or just cooked in oil in the pot? 2. After the bacon is torn or cut in small pieces, cooked and not too crisp, what do you do with the bacon after it is cooked so that you can so that you can cook the onions, thime, celary? After the potatoes are cooked or boiled, are they set aside? Is the bacon set aside so that it doesn't burn while cooking the thime, onions and celery _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
