Yield: 4 servings
|2 cups||Clams-large(about 8 clams)|
|2||Bell peppers; chopped|
|2||Celery stalks-chopped fine|
|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.