Teri

I've been using this recipe for at least a decade. Sometimes I let the skin, bones, and stock simmer longer than the 30 minutes - usually about an hour. Fast, easy and much better than anything in a can.

This tasted way better than it looks and it's a great way to do taco night without half a dozen dishes to wash up. Or a good way to use up leftovers from a taco bar. You can use taco shells, or tortilla chips or even baked corn tortillas - whatever you have on hand. I topped it with sour cream, shredded lettuce and diced tomatoes which not only tasted fresh but made it look good. The family really liked it, even my pickiest eater.

I have been making this recipe for years with the addition of onions and celery sauteed in butter and sometimes a little bacon as well and have become famous in my family for it. I make it in the morning or the day before and get rid of all the cans - no one knows my "secret recipe" hahaha. I've made it on the stovetop and the slow cooker - better in the slowcooker if you have the time.

I've been digging and frying razor clams for years and thanks to the freezing first trick in this 'recipe' they are tender and not tough at all. Thanks so much for the tip - also the frying time.

Made exactly as written, about an hour before serving to let flavors blend. Huge hit! Easy and delicious!