Clam Chowder #02
INGREDIENTS:
2 c Large clams (8 is about 2
-cp)
2 lg Potatoes; diced
2 Medium-size onions; sliced
2 Bell peppers; finely chopped
2 Stalks celery; finely
-chopped
1 tb Paprika
2 tb Butter
2 tb Flour
1 tb Accent
1 qt Clam stock
2 tb Clam base
1 cn (12-oz) whole tomatoes;
-chopped & drained
2 c Large clams (8 is about 2
-cp)
2 lg Potatoes; diced
2 Medium-size onions; sliced
2 Bell peppers; finely chopped
2 Stalks celery; finely
-chopped
1 tb Paprika
2 tb Butter
2 tb Flour
1 tb Accent
1 qt Clam stock
2 tb Clam base
1 cn (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
BOOKBINDER'S
WALNUT ST.; PHILADELPHIA