Ingredients
6-8 Chohogs
medium onion chopped
1 leek sliced
4 carrots sliced
2 stalks celery sliced
4 strips bacon ( cut in bite size pieces)
3 medium yukon gold potatoes cut up
Parsly and dill
3 to 4 tablespoons of butter
Tablespoon of chicken base
Preparation
Steam chohogs in water to cover remove clams from shells and chop and set aside. Save the water. Saute bacon in a little olive oil so it won’t get crisp. add onion and saute until translucent. Add leeks, carrots, cerery and potatoe. Add the water; season with salt and pepper. Add pasly and dill. Cook until vegtables are soft; add chopped chohogs and 3 to 4 tablespoons of butter and chicken base.
