Name: Clam Chowder #01
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
	Philadelphia	Soup	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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