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.
BOOKBINDER'S
WALNUT ST.; PHILADELPHIA
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .