clam chowder 3

4 servings
2 cups Clams-large(about 8 clams)
Potatoes-diced; large
Med onions-sliced
Bell peppers; chopped
Celery stalks-chopped fine
1 tablespoon Paprika
2 tablespoons Butter
2 tablespoons Flour
1 tablespoon Accent
1 quart Clam stock
2 tablespoons Clam base
1 cup Tomatoes-whole; chopped and

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery, & paprika in butter until the vegetables are ten- der, about 6 min. Add flour and Accent,stirring well so that mixture does not brown. Add clam stock, clam base, potatoes, & clams. Allow to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered.

Serve. This recipe may be kept for a week. The clam base may be purchased at any fish market.

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