Clam chowder 3
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Clams-large(about 8 clams) |
| 2 | Potatoes-diced; large | |
| 2 | Med onions-sliced | |
| 2 | Bell peppers; chopped | |
| 2 | 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 |
Directions
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.