Side Pannel
Clam Chowder #01
Ingredients List
- 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
Directions
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
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
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