Skill required: Confident cook.
1 clove garlic, fine chopped
1/2 cup finely chopped onion
1/2 cup thinly sliced leeks
1/2 cup chopped green pepper
1/2 cup pared and diced carrots
3 cups pared and diced potatoes
2 teaspoons salt
2 cups boiling water
2 bottles (1 pint each) clam juice - 4 cups
2 dozen razorback clams
1 can (16 ounces) whole peeled tomatoes, undrained
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/3 cup chopped parsley
1 bay leaf
1/3 cup catsup
1 tablespoon butter
1 tablespoon flour
1. In 5-quart Dutch oven or heavy kettle, combine garlic, onion, and leek; cook until tender - about 5 minutes.
2. Add green pepper, carrot, potatoes, salt, boiling water and clam juice.
3. Cover and bring to boiling.
4. Rinse clams in cold water and chop coarsely.
5. Add to vegetable mixture.
6. Cover kettle and simmer gently - about 20 minutes, until potatoes are just tender.
7. Add tomatoes, thyme, pepper, parsley, bay leaf, and catsup.
8. Melt butter in small saucepan.
9. Stir in flour.
10.Remove from het and add a little hot mixture; blend unstil smooth.
11.Add to rest of hot mixture, stirring to blend.
12.Cover and simmer 15 - 20 minutes.
Yield: 8 - 10 servings
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