2 tablespoons olive oil |
1 large spanish onion, chopped (medium dice) |
2 carrots, diced |
2 ribs celery, diced |
1 red bell pepper, cored and finely diced |
1 yellow bell pepper, cored and finely diced |
1 green bell pepper, cored and finely diced |
3 cloves finely chopped garlic |
1 cup cream sherry |
2 cups chopped clams, fresh or canned (reserve juice from clams if using canned) |
3 cups clam juice (use all bottled clam juice or clam juice drained from canned clams plus bottled juice) |
3 cups chicken stock or broth |
2 tablespoons clam paste (or use clam base or a fish bouillon cube) |
2 tablespoons chicken base |
1/3 cup chopped fresh parsley |
1/3 cup fresh chopped chives |
4 ounces bacon, finely diced, cooked until brown, drained lightly |
1 1/2 teaspoon white pepper |
1 tablespoon cajun seasoning (paul prudhomme brand or other blend) |
1 teaspoon cayenne pepper |
1 teaspoon freshly chopped basil |
1 tablespoon dried oregano |
1 tablespoon lemon pepper |
1 teaspoon salt |
2 cups diced canned tomatoes (undrained) |
2 3/4 cups tomato puree |
or |
1 can (12 ounces) tomato paste |
1 quart water |
1 quart whipping cream |
1 quart milk |
2 cooked baked potatoes, peeled and diced |
1/4 cup cornstarch, mixed with |
1/2 cup water (until smooth) |
