Panama Clam Chowder
Contributed by Skeeter Hirons


Place clams in slated water for half an hour. Remove and put into hot water and cook until the clams open up. Drain and save the water. When the clams have cooled, remove from the shells and clean. Cook the onion, tomato and pepper with the coriander in a little oil until soft. Rinse the ~name well. Strain into a pot the water the clams were cooked in to remvove any sand. Add to this water the cooked vegetables, the ~name and the clams. Simmer about 20 minutes or until the ~name is tender.

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