8 large clams (2 cups)
2 large potatoes, diced
2 medium onions, sliced
2 bell peppers, chopped
2 celery stalks, chopped fine
1 tablespoon paprika
2 tablespoons butter
2 tablespoons flour
1 tablespoon accent® seasoning mix
1 quart clam stock
2 tablespoons clam base
1 cup whole tomatoes, chopped
Servings: 4
1. Steam clams in 1 quart of water in large kettle. Reserve liquid to use as clam stock. Dice the clams.
2. Cook the potatoes separately in 2 cups of boiling water for 5-10 min. Drain.
3. In a large pot, saute the onion, peppers, celery, and 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, and clams. Allow to simmer for 15 min. Add tomatoes and simmer for 5-10 min., covered. Serve.
4. This recipe may be kept for a week. The clam base may be purchased at any fish market.
2 large potatoes, diced
2 medium onions, sliced
2 bell peppers, chopped
2 celery stalks, chopped fine
1 tablespoon paprika
2 tablespoons butter
2 tablespoons flour
1 tablespoon accent® seasoning mix
1 quart clam stock
2 tablespoons clam base
1 cup whole tomatoes, chopped
Servings: 4
1. Steam clams in 1 quart of water in large kettle. Reserve liquid to use as clam stock. Dice the clams.
2. Cook the potatoes separately in 2 cups of boiling water for 5-10 min. Drain.
3. In a large pot, saute the onion, peppers, celery, and 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, and clams. Allow to simmer for 15 min. Add tomatoes and simmer for 5-10 min., covered. Serve.
4. This recipe may be kept for a week. The clam base may be purchased at any fish market.
