Clam Chowder - 2

Recipe Ingredients

2 cups	474ml	Clams-large - (about 8 clams)
2		Potatoes-diced - large
2		Onions-sliced (medium)
2		Bell peppers - chopped
2		Celery stalks-chopped fine
1 tablespoon	15ml	Paprika
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Accent
1		Clam stock
2 tablespoons	30ml	Clam base
1 cup	62g / 2.2oz	Tomatoes-whole - chopped and

Recipe Instructions

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 minutes. Drain.

In a large pot, saute the onion, peppers, celery, and paprika in butter until the vegetables are tender, about 6 minutes.

Add flour and Accent, stirring well so that mixture does not brown. Add clam stock, clam base, potatoes, and clams.

Allow to simmer for 15 minutes. Add tomatoes and simmer for 5-10 minutes., covered. Serve. This recipe may be kept for a week.

The clam base may be purchased at any fish market.

Source:
Mrs. William Harlow

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