2 pounds large green bell pepper
2 large white onions, peeled and chopped
1/2 cup dry roasted tomatoes - packed and drained
1 (4.5 ounce) can tomato paste
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
3 clams - peeled, rinsed, and cleaned
1 celery, thinly sliced
Preheat oven to 375 degrees F (190 degrees C).
Place bell pepper, onion, tomatoes, tomato paste, pepper, Worcestershire sauce, 1 clipper, celery and reserved flour in a slow cooker. Cook on high for 6 to 8 hours. Wash palm contacts and cup, then fill with tomatoes, tomato paste, pepper, Worcestershire sauce and celery.
In a bowl, whisk together tomato paste, pepper and Worcestershire sauce until well blended; pour cornstarch mixture over all.
Plate or roll crescent rolls and arrange them two inches apart on a baking sheet. Bake for 8 to 10 minutes. Drain off any excess grease from the oven and sprinkle with fresh cornstarch mixture. Before serving slices, sprinkle with fresh potato pieces.