1 dozen clams, scrubbed
2-1/2 pound frying chicken, cut into 8 pieces
1/2 cup flour
1/2 cup oil
salt, pepper, paprika
1 clove garlic
1 medium onion, chopped
1 cup chicken stock
1 bay leaf, crumbled
1/2 green pepper, cleaned and sliced
1/2 red pepper, cleaned and sliced
4 tomatoes, quartered
1/2 pound fresh mushrooms, sliced


Sprinkle salt, pepper and paprika on chicken and dredge with flour. In a large pan or skillet, heat the oil, add garlic and brown the chicken pieces. Remove chicken and garlic, after browned. In the same pan, cook onion until soft. Add chicken stock, bay leaf and salt and pepper. Scrape pan with a spatula until sauce is blended. Layer the chicken, green and red peppers, tomatoes and mushrooms in a 2 qt. casserole dish. Pour in sauce, cover and bake at 350° for about 1 hour. Then add the clams and bake for 10 minutes, or until clams open. Serve over noodles or buttered rice.

Makes 4 servings.

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