Awendaw Seafood Chowder - cooking recipe

Ingredients

1/2 c. vegetable oil
2 c. peeled and diced potatoes
1 large green bell pepper, finely chopped
1 large onion, finely chopped
1 large clove garlic, minced
1/2 c. chopped celery
1 (28 oz.) can tomatoes or 10 small fresh tomatoes
1 (6 oz.) can tomato paste
2 c. water
2 bay leaves
2 Tbsp. Worcestershire sauce
salt and freshly ground pepper to taste
3 large carrots, sliced
2 lb. shelled clams, chopped and drained
1 lb. peeled, cleaned and deveined shrimp
1 small lemon, thinly sliced
2 Tbsp. chopped parsley

Preparation

In a Dutch oven, heat the oil and brown the potatoes, green bell pepper, onion, garlic and celery over medium heat.
Add the tomatoes, tomato paste, water, bay leaves, Worcestershire sauce, salt and pepper and carrots; simmer over low heat until the carrots are tender, about 30 minutes.
Add the clams, shrimp, lemon and parsley; cook until the clams and shrimp are cooked through, about 15 minutes.
Serve hot, in cups or bowls.
Yields 10 servings.