Clam Chowder 3 Recipe:
By Chef K.T. Murphy
Ingredients:
2 cup clams-large (about 8 clams)
2 potatoes-diced; large
2 med onions-sliced
2 bell peppers; chopped
2 celery stalks-chopped fine
1 tablespoon paprika
2 tablespoon butter
2 tablespoon flour
1 tablespoon accent
1 quart clam stock
2 tablespoon clam base
1 cup tomatoes-whole; chopped
Instructions:
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 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.
All the best, Good Food makes For Better Decisions.
Chef Murph
