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2 c Clams-large(about 8 clams)
2 Potatoes-diced; large
2 Med onions-sliced
2 Bell peppers; chopped
2 Celery stalks-chopped fine
1 tb Paprika
2 tb Butter
2 tb Flour
1 tb Accent
1 qt Clam stock
2 tb Clam base
1 c 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.
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