Ingredients
- 10 clams
- 2 potatoes (diced)
- 2 bell peppers
- 2 celery stalks fine (chopped)
- 2 clam base
- 1 accent
- 1 clam stock
- 1 c tomatoes (whole)
- 2 tb butter
- 2 tb flour
- 1 tb paprika
- 2 slices onions (sliced)
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.