Southern Seafood Chowder
13 ounces canned clams, chopped
28 ounces whole tomatoes, chopped
2 cups water
1 potato, diced
2 onions, sliced
1 green bell pepper, chopped
2 garlic cloves, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon basil
1/8 teaspoon pepper
10 ounces frozen okra
1 pound flounder, diced
Drain chopped canned clams, reserving the liquid. In a large kettle combine
clam liquid with chopped whole tomatoes (undrained), water, diced potato, thinly
sliced onions, chopped green bell pepper, chopped garlic cloves, bay leaf, salt,
basil, and pepper. Bring to a boil; reduce heat immediately. Cover and simmer
for 15 to 20 minutes, or until the potatoes are tender. Stir in frozen okra,
diced flounder, and clams. Simmer, uncovered, for 8 minutes, or until the fish
is done. Remove the bay leaf before serving. Serving Size: 8.