Maryland clam chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Water |
| ¼ | cup | Chicken seasoned stock base |
| 3 | Stalks celery, including tops, chopped | |
| 1 | cup | Sliced carrots |
| 1 | cup | Diced potatoes |
| 1 | 10 oz pkg. frozen corn | |
| 1 | 10 oz pkg. frozen peas | |
| 1 | tablespoon | Freeze-dried chopped chives |
| 2 | tablespoons | Dried minced onion |
| ½ | teaspoon | Celery salt |
| ½ | teaspoon | Thyme leaves |
| ¼ | teaspoon | Lemon and pepper seasoning |
| 2 | cups | Clam juice |
| 1½ | cup | Diced cooked chicken |
| 24 | ounces | Fresh or canned, ground or minced hard shell clams, including |
| Juice | ||
| 1 | Whole pimento, finely chopped | |
| 1 | teaspoon | Parsley flakes |
Directions
Salt and pepper to taste
Bring water to boil. Add chicken-seasoned stock base and mix well.
Add all ingredients through clam juice and simmer until vegetables are tender. Add remaining ingredients and simmer five minutes more.
Makes about 4 quarts.
For an especially elegant chowder add one dozen shucked Chesapeake Bay soft clams with final ingredients.
From: Celebrate Preakness (Camperways) Shared By: Pat Stockett