Gunslinging Housewife

	Clam & Mussel Soup By Jenny Teague About once a year I get this untolerable craving for shellfish and I break down and cook them. Normally I'd have them more, but Jesse doesn't like the smell and says it makes the house smell foul, so I'm limited to how often I cook it out of respect to the members in our household who do not lack a sense of smell (I have no sense of smell.) As much as I love shellfish, I am often told it makes the entire house stink, so, I only make them about once a year. Ingredients: 1 lb clams 1 lb mussels 1 cup chicken broth 1 cup water 1 can diced tomatoes 1/2 cup chopped celery 1/2 cup frozen corn kernals Salt to taste A few dried red peppers to taste 1. Place water and chicken broth in a pot and bring to a boil. 2. Add all other ingredients and stir. 3. Cover and allow to cook until all shellfish open up and the clam and mussel meat is opaque. 4. Discard any clams or mussels that don't open up. 5. Serve with saltines or oyster crackers and enjoy!
Website content © 2008 - 2011 The Gunslinging Housewife. Website design © 2008 - 2011 Jenny Teague.