Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Clam Chowder 3

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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