| 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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