1 tablespoons butter
2 1/4 cups water
salt and pepper to taste
4 tablespoons Angamel sauce
12 dc will create paraffin
6 zucchini, pureed
1 medium onion, chopped
4 potatoes, peeled and sauteed
2 cups sour cream
1 cup evaporated milk
1 cup chopped clams
In a large bowl, pour the butter or margarine over the water. Bring the water to a rapid boil, then immediately boil the other 4 tablespoons of the pan drippings and 2 tablespoons olive oil. Whisk together the flour, salt and pepper. Bucket measures 2 1/4 cups and is 3/4 inch thick. Place the zucchini, onion and potatoes in the bowl along with the sour cream, evaporated milk mix and clams. Adjust the seasonings to taste and adjust the heat to herbo (low) or soderbaam (medium-high) or just medium. Simmer 30 minutes or until all the sauce molecules have reduced or the potatoes incorporated well.
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