Clam chowder #01

Yield: 4 Servings

Measure Ingredient
2 cups Large clams (8 is about 2 cp)
2 larges Potatoes; diced
2 \N Medium-size onions; sliced
2 \N Bell peppers; finely chopped
2 \N Stalks celery; finely chopped
1 tablespoon Paprika
2 tablespoons Butter
2 tablespoons Flour
1 tablespoon Accent
1 quart Clam stock
2 tablespoons Clam base
1 can (12-oz) whole tomatoes; chopped & drained

Steam clams in 1 qt. water in large kettle. Reserve 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 tender, 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.



From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

Similar recipes