Clam Chowder - 3

Course : Clams
Serves: 4
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2 cups clams-large -- (about 8 clams)
2 large potatoes diced
2 medium onions-sliced
2 medium bell peppers -- chopped
2 medium celery stalks-chopped fine
1 tablespoon paprika
2 tablespoons butter
2 tablespoons flour
1 tablespoon accent
1 quart clam stock
2 tablespoons clam base
1 cup tomatoes-whole -- chopped and

Preparation / 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 minutes Drain. In a large pot, sauté 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.

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